Tandoori Grilled Chicken with Mint Raita

Tandoori Grilled Chicken with Mint Raita
Ivy Manning, Cooking Light 
JUNE 2012

3/4 cup fat-free Greek yogurt $
2 tablespoons chopped peeled fresh ginger
1 tablespoon paprika
1 tablespoon fresh lime juice $
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 garlic cloves, chopped
4 (12-ounce) bone-in chicken leg-thigh quarters, skinned $
3/4 cup fat-free Greek yogurt $
3/4 cup chopped seeded cucumber $
2 tablespoons chopped fresh mint
1/2 teaspoon ground cumin
1/4 teaspoon salt
Cooking spray $

1. To prepare the marinade, combine first 10 ingredients in a blender; process until smooth. Pour into a large zip-top plastic bag. Add chicken; turn to coat. Marinate chicken in refrigerator for at least 4 hours or overnight.
2. To prepare the raita, combine 3/4 cup yogurt and remaining ingredients except cooking spray in a small bowl; cover and refrigerate.
3. Remove chicken from refrigerator, and let stand at room temperature for 45 minutes.
4. Prepare the grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.
5. Remove the chicken from marinade, and discard the remaining marinade. Place the chicken on unheated part of grill rack coated with cooking spray. Close lid, and grill for 90 minutes or until a thermometer inserted into meaty part of thigh registers 165°, turning chicken every 20 minutes.