Tandoori Chicken - cooking recipe

Ingredients

6 large chicken legs (with thighs attached, 3 to 3 1/2 lb.)
1 tsp. grated ginger (try to use fresh ginger)
1 tsp. ground allspice
1/4 to 1/2 tsp. red pepper
2 cloves garlic, minced
1 Tbsp. lemon juice
1 carton unflavored yogurt

Preparation

Rinse the chicken legs and pat dry.
Mash the ginger together with the allspice, pepper and garlic.
Add the lemon juice to make a paste. Lift skin on chicken and spread 1/2 of the mixture over the chicken flesh.
Brush the remaining paste over the chicken skin.
Barbecue.
Arrange the chicken about 6-inches above hot coals.
Cook, turning frequently, until the meat near the bone is no longer pink when cut with a knife, about 45 minutes.
Transfer chicken to platter and serve hot with white rice and cold yogurt to spoon over the individual servings.