2 cups regular or low-fat yogurt (do not use
2 tablespoons lemon juice
2 teaspoons chili powder
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoon salt
1⁄2 teaspoon garlic powder
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon cayenne pepper, optional
One 4- to 5-pound chicken, giblets and
neck removed, cut into 9 pieces, skin
Canola oil or nonstick spray for greasing the
1 large onion, sliced into 1⁄2-inch-thick rings
2 lemons, cut into wedges
Garnishes and condiments: Apple-Cucumber
Raita , mango chutney, diced
tomatoes, shredded lettuce, and/or a fl at
bread such as East Indian na’an, lefse,
lavash, or even fl our tortillas
1- Whisk the yogurt, lemon juice, chili powder,
coriander, ginger, salt, garlic powder, black pepper,
and cayenne, if using, in a large mixing bowl
2- Cut each chicken breast in half (thereby making
4 pieces of breast meat). Toss all the pieces in
the yogurt mixture. Cover and refrigerate for at
least 2 hours but for no more than 6 hours.
3-Position the rack in the center of the oven;
preheat the oven to 425°F. Line a large baking
sheet with aluminum foil and place a broiler rack
or metal cooling rack with feet (not rubberized
ones) on the sheet. Lightly oil the rack or spray it
with nonstick spray.
4- Remove the chicken from the marinade, shaking
off any excess but leaving a thin coating. Discard
the marinade. Set the chicken pieces bone
side down on the prepared rack and bake for 20
5- Add the onion slices and lemon wedges and
continue cooking until the chicken is well browned
and a meat thermometer inserted into the thickest
part of the thigh registers 165°F (our preference)
or 180°F (the USDA recommendation), 10 to 15
more minutes. Let stand at room temperature for
5 minutes before serving with the garnishes, condiments,
and bread, squeezing the roasted lemon
wedges over the chicken and onions.
1-Do steps 1 and 2.
2- Oil the grill grate and heat a gas grill to high
heat or build a high-heat red-hot-ashed coal bed
in a charcoal grill.
3- Remove the chicken from the marinade,
shaking off any excess but leaving a thin coating.
Discard the marinade. Place the chicken legs
and thighs bone side down directly over the
heat. Cover and grill for 3 minutes.
4- Add the breast pieces bone side down, the
wings, and the back. Cover and grill, turning all
the pieces once, until the juices run clear and the
desired internal temperature has been reached,
about 17 minutes. Transfer to a platter; tent with
aluminum foil to keep warm.
5-Oil a wadded paper towel, grasp it with long
kitchen tongs, and again oil the grate. Add the
onion slices and grill for 1 minute. Turn, then
add the lemon wedges rind side down. Cover
and cook until the onions are brown, about 2
additional minutes. Serve the chicken and grilled
onions with the fl at bread and condiments,
squeezing the grilled lemon wedges over the
chicken and onions.
Follow the technique
for the Tandoori Chicken, but omit the yogurt
marinade with all its spices. Instead, in a large
bowl, whisk 1 ⁄2 cup crushed pineapple in juice,
3 tablespoons soy sauce, 3 tablespoons honey, 3
tablespoons lemon juice, 11 ⁄2 tablespoons grated
peeled fresh ginger, 1 ⁄2 teaspoon red pepper
fl akes, and 2 minced garlic cloves. Add the
chicken pieces, cover, and refrigerate for at least
4 hours or up to 12 hours, tossing occasionally.
Discard the marinade and roast or grill as