Yield: 6-8 Servings
1 Onion, chopped
To make marinade, place onions, garlic, ginger, and lemon juice into a blender and blend to a smooth paste. Put this mixture in a large bowl and thoroughly mix in all the other ingredients. Make three diagonal scores in each piece of chicken (you can leave the skin on or remove it). Then place the chicken in the marinade and mix to cover completely. Cover and place in refrigerator for 24 hours.
Grill the chicken, basting with the marinade as it cooks. Grill till fully cooked through (about 158 F).
Serve with lemon wedges and naan (Indian Bread).