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Export 14 ingredients for grocery delivery
Step 1
Combine all the ingredients for the tandoori marinade in a stain proof bowl.
Step 2
Cut each thigh into 4 pieces. Cut each breast, if using, into 8 pieces. Combine tandoori marinade with chicken. Refrigerate for at least 1 hour and up to 12 hours.
Step 3
Soak skewers in water for 30 minutes.
Step 4
Add the lemon juice to the chicken. Mix to combine. Let stand no more than one hour.
Step 5
Light your grill. Build a two zone fire if using charcoal. Turn one burner to high and another to low if using gas.
Step 6
Remove chicken from marinade. Use gloves if you have them. Tandoori marinade stains something fierce.
Step 7
Skewer the chicken.
Step 8
Grill over indirect heat until almost done - around 10-15 minutes. You want an internal temperature of about 150F for breasts or 160F for thighs at this point. You will be cooking them a bit more over direct heat. Your final target is 165F for breasts and 175F for thighs.
Step 9
Move chicken skewers over direct (high) heat and grill an additional 2-4 minutes, turning every minute.. You want a bit of char but you don't want it to burn or dry out.
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