Ingredients
1-1/2 cups plain yogurt1/4 cup lemon juice2 tablespoons chili powder2 tablespoons paprika2 tablespoons olive oil1-1/2 teaspoons salt1/2 to 1 teaspoon cayenne pepper1/2 teaspoon garlic powder1/4 teaspoon ground ginger1/4 teaspoon ground cardamom1/8 teaspoon ground cinnamon4 to 5 pounds bone-in chicken thighs and legs, skin removed
Preparation
In a large shallow dish, combine all ingredients except chicken. Add the chicken; turn to coat. Refrigerate, covered, overnight.
Drain chicken, discarding marinade.
On a lightly oiled grill rack, grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a thermometer reads 170°-175°.
