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.