Tandoori-Style Chicken

3 lbs boneless, skinless chicken thighs (breasts get too dry)
¼ cup fresh lemon juice
1 garlic clove
¾ cup plain yogurt
1 Tablespoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon freshly grated nutmeg
½ teaspoon ground cardamom
½ teaspoon freshly ground pepper
1 teaspoon fine sea salt

With a sharp knife make several deep parallel cuts into the chicken about ¾ inch apart in each piece of meat, cutting against the grain.

Put chicken pieces into a deep plate or Tupperware and sprinkle with the lemon juice. Let stand 15 minutes, turning each piece two or three times.

Meanwhile press the garlic into a small mixing bowl. Add yogurt and all the spices and stir together. Pour this mixture over the chicken and mix well. Cover and refrigerate for 8 hours, turning two to three times.

About an hour before serving time, remove chicken from refrigerator. Transfer the chicken pieces from marinade to a broiler pan lined with aluminum foil. (Or place directly on oven rack and line a baking sheet with foil and position under meat to catch drippings.) Spoon remaining marinade onto chicken pieces. Preheat oven to 500 degrees F (250 degrees C) for 15 minutes. Cook chicken for 20 minutes at 500 degrees and serve hot over rice.