Tasted okay, but the George Foreman grill burned the marinade so quickly, we had to scrape off the charred skin. I think roasting would be a better option. Cutting it into strips works well for shortening cooking time.
I love tandoori as an easy light flavorful option, so this quickly caught my eye. I made my marinade using Greek yogurt and followed the recipe as presented, with a marinade time of about 7 hours. While the chicken was moist, the flavor profile was dominated by the paprika, with none of the other flavors emerging to create some balance. So much so, I think a better result would have been achieved with about half the stated amount.