Ingredients:
Marinade:
1 cup Plain yogurt
1 juiced Lemon
1 juiced Lime
3 cloves minced Garlic
1 tbsp minced Ginger
1 tsp Cumin
1 tsp Coriander
0.5 tsp Cayenne
0.25 tsp Cloves
0.25 tsp Black pepper
0.75 tsp Salt
1 tsp Paprika
0.25 tsp Tumeric
1 tsp Cinnamon
Untested Addition:
2 tblspns of mustard oil
Other:
2 heavy-duty gallon-sized zip-lock bags.
1 high-heat grill (450 degrees F)
Meat:
3 lbs Boneless Chicken
Preparation:
The marinade:
In a non-reactive bowl, mix all the marinade ingredients besides the chicken.
Split the marinade into two heavy-duty gallon-sized freezer zip-lock bags.
The chicken:
Slice the chicken pieces on one side, forming a tic-tac-toe pattern.
Stab the chicken pieces with a fork a dozen times.
Add the chicken to the marinade-bags. Zip the bags shut, leaving as little air inside as possible.
Refrigerate overnight.
Cooking:
Take the chicken-marinade out of the refrigerator 30 minutes before. You want it to be room-temperature before putting it on the grill.
Pre-heat the grill into the 400 or 500 degree range.
Cook the chicken on the grill.
Notes:
I placed a piece of aluminum foil on my grill, and set a wire rack on top. (All were heated up during the pre-heat process, not cold.)
Using this technique, I cooked the chicken 6 minutes on one side, 6 on the other side, and then flipped it back again for 4 minutes.
Cooking directly on the grill, or directly on the foil would have cooked the chicken faster.