Tandoori Chicken I

INGREDIENTS

* 1 (2 to 3 pound) chicken, skinned and quartered
* 2 tablespoons lemon juice
* 1 teaspoon salt
* 4 teaspoons ground allspice
* 2 tablespoons plain yogurt
* 2 tablespoons lemon juice
* 2 tablespoons vegetable oil
* 2 tablespoons distilled white vinegar

DIRECTIONS

1. Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
2. Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13×9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.