No, this is not an error. I was flipping through this cookbook while making the country-style ribs and saw this recipe. I forgot how wonderful this chicken turns out.
TANDORI-STYLE CHICKEN
For the marinade:
1 cup plain yogurt
1 tblsp grated fresh ginger
2 tsp minced garlic
2 tsp paprika
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp ground cloves
1 whole chicken, 3 1/2 - 4 pounds cut into 8 serving pieces
Extra virgin olive oil
To make the marinade: In a medium bowl whisk together the marinade ingredients.
Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a large, resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place bag in a bowl and refrigerate for 6-8 hours, turning occasionally.
Remove the chicken from the bag and discard the marinade. Wipe the marinade off the chicken with paper towels. Lightly brush or spray each piece of chicken with the olive oil. Grill the chicken skin side up, over indirect medium heat until the juices run clear and the internal temperature reaches 180 degrees in the thickest part of the thighs and 170 in the breasts. The leg and thigh pieces will take about 40-50 minutes, the breast and wing portions will take about 30-40 minutes.
instead of using a whole chicken, I pulled 8 drumsticks out of the freezer. They really are in the bag with the marinade.
I kept it simple and served the chicken with peas.
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