Grilled Tandoori Chicken

Total Time: 4 hrs 1 min Preparation Time: 4 hrs Cook Time: 1 min

Ingredients

• Servings: 6
• 6 boneless skinless chicken breast halves
• 2 cloves garlic
• 1 tablespoon fresh ginger, chopped
• 1/2 teaspoon red pepper (optional)
• 1 teaspoon tandoori paste
• 1/3 cup nonfat plain yogurt

Recipe

• 1 clean and defat breasts.
• 2 place in a large bowl.
• 3 process remaining ingredients to a uniform sauce.
• 4 pour over chicken breasts and mix (do not use a fork and tandoori stains fingers, so use plastic gloves or do what i did- put your hands in ziplocks and go for it).
• 5 cover and marinade for 4 hours at room temp (it's okay, really. i did it) or refrigerate overnight, turning several times.
• 6 chicken should not marinade for more than 2 days because the yogurt tenderizes the meat if refrigerated, take out 1 hour prior to cooking and bring to room temp.
• 7 to roast: preheat oven to 500-550*f.
• 8 place chicken breasts on a extra large shallow roasting pan, preferably on a wire rack.
• 9 set pan in the middle of the oven and roast for 25-30 minutes or until meat is cooked through.
• 10 basting is unneccessary because the enclosed environment prevents excessive dryness.
• 11 to broil indoors: preheat broiler.
• 12 spray grill with nonstick to prevent sicking.
• 13 place chicken on grill and cook 2-3 inches away from heat for 20 minutes.
• 14 turn and cook another 10 minutes or until cooked through.
• 15 to grill: place chicken breasts on grill rack sprayed with nonstick.
• 16 brush with extra marinade.
• 17 let chicken cook without turning for 10 minutes.
• 18 turn, baste other side, and cook another 10.
• 19 continue cooking, turning every 10 minutes until done.