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Tandoori Marinated Chicken!
Adapted from Food & Wine’s recipe for Tandoori Marinated Chicken
In a medium bowl, whisk the yogurt with the lemon juice, lime juice, ginger, garlic, hot paprika, coriander, cumin, turmeric, chopped cilantro, 2 teaspoons of salt and 1 tablespoon of oil. Transfer the marinade to a very large resealable plastic bag and add the chicken. Seal the bag, pressing out the air, and turn to coat. Refrigerate the chicken for at least 8 hours or overnight.
Remove the chicken from the marinade and let stand at room temperature for 30 minutes.
Light a grill and oil the grates. Lightly season the chicken with salt and pepper and Grill over moderate heat, turning occasionally, until cooked through, 35 to 40 minutes. Transfer the chicken to a platter, garnish with cilantro leaves and serve.