Yeah, this is the real deal. Authenticity calls for skinless chicken thighs with the bone in, but if you love crunchy chicken skin, you have to follow your own lights and leave it on. I prefer it with the skin. But there are a few things to keep in mind. 1) If you are grilling skinless, boneless chicken breasts, it's going to be dry. You might as well eat a pile of autumn leaves for all the taste and texture boneless breasts will give you. 2) Tandoori needs live fire. If you're doing it in your oven, it will never be as good. 3) Adjusting grill heat is tricky. You should be able to hold your hand 6 inches above the grate for about 10 seconds before it becomes uncomfortable. At 4 inches above the grate, you should need to take your hand away after 5 seconds. 4) Wind temperature and velocity affect grill heat. If it's a cool and breezy day, put on more charcoal or turn up the heat a little.
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Yeah, this is the real deal. Authenticity calls for skinless chicken thighs with the bone in,...