• 2 lbs. chicken (Wendy uses bone-in chicken breasts, leaving the skin on to keep the chicken moist)
  
  Spice Rub:
• 1 TB. COARSE GROUND BLACK PEPPER
  
• 11/2 tsp. HUNGARIAN-STYLE SWEET PAPRIKA
  
• 11/2 tsp. SMOKED SPANISH-STYLE PAPRIKA
  
• 1 TB. GARAM MASALA
  
• 2 tsp. GROUND CUMIN
  
• 2 tsp. TURKISH OREGANO
  
• 1/2-1 tsp. salt (optional)
  
• 1 tsp. NORTHWOODS FIRE SEASONING
  
• 1 garlic glove, crushed
  
• 1/2 tsp. CAYENNE PEPPER
  
• 3 TB. vegetable oil (Wendy uses canola)
  
• 2 TB. fresh lemon or lime juice (juice of 1 lime or 1/2 lemon)
  
• 2 TB. plain, unsweetened yogurt (Greek yogurt is great here)
  

Raita:

• 2 medium cucumbers, peeled, seeded and thinly sliced or chopped
  
• 2 Cups plain, unsweetened yogurt (Greek is good here)
  
• 3 TB. lemon juice (juice of 1 small lemon)
  
• 2 TB. chopped fresh mint leaves
  
• 1/2 tsp. white sugar
  
• 1/4 tsp. salt (optional-to taste)