Grilled Tandoori Chicken

Ingredients

• 2 1/2 pounds boneless, skinless chicken breast, or thighs
• 1 cup yogurt
• 6 tablespoons tandoori masala
• 2 tablespoons vegetable oil, canola oil, or sunflower oil, more for the grill
• 1 teaspoon minced garlic
• Kosher salt, to taste
• 1 tablespoon chaat masala, store-bought or homemade, for garnish
• Onion rings, for garnish
• Lime wedges, for garnish

Steps to Make It

1. Gather the ingredients.
2. Make shallow diagonal slashes in the chicken pieces and keep aside.
3. In a medium bowl, mix together the yogurt, tandoori masala, the oil, garlic, and salt to taste to make a smooth paste.
4. Smear this paste all over the chicken pieces, ensuring you rub it well into the slashes you made earlier and that the pieces are well coated.
5. Put all the pieces and marinade into a deep bowl and cover. Refrigerate and allow to marinate overnight.
6. Prepare a medium (350 F to 375 F) gas or charcoal grill fire. Clean and oil the grill grates. Put the chicken on the grill and sear, about 3 minutes on each side.
7. Reduce the grill heat to low (200 F to 275 F), cover and continue to cook until the chicken registers 165 F on a digital thermometer, about 2 minutes more. (Do not overcook or the chicken will dry out.)
8. When done, place chicken on a plate or platter and sprinkle chaat masala, garnish with onion rings and lime wedges. Serve piping hot.