Tandoori Chicken - cooking recipe

Ingredients

3 whole chicken breasts (1 lb. each), split and skin removed
3 Tbsp. freshly squeezed lemon juice
1 c. (8 oz.) plain low-fat yogurt
1 Tbsp. grated peeled fresh gingerroot
1 Tbsp. paprika
1 1/2 tsp. finely minced garlic
1 1/4 tsp. coriander and ground cumin
3/4 tsp. ground red pepper (cayenne)

Preparation

With a small, sharp knife, cut 1/2 inch deep slits about 1 inch apart in chicken.
Place chicken in 1 gallon size food storage bag.
Add lemon juice.
Toss chicken to coat with juice. Mix the remaining ingredients in a small bowl.
Pour into bag to coat chicken.
Rub marinade into slits, or use hands to coat chicken.
Refrigerate at least 6 hours or preferably overnight. Line a broiler pan with foil for easy cleanup.
Lightly oil the rack of broiler pan.
Arrange chicken, skin side down, on rack. Broil 4 to 6 inches from heat source for 20 minutes, then turn over and broil 10 to 15 minutes longer, until juices run clear.