It’s with enormous pleasure that I present, with Steven Raichlen’s permission, my adaptation of his Tandoori Chicken from High-Flavor, Low-fat Chicken. Talk about chutzpah!! How dare I tinker with the master’s recipe? Here’s my defense: First, it’s what cooks do. Second, the original recipe, though excellent, calls for boneless, skinless chicken breasts—which are at the bottom of the chicken flavor scale. (Steven uses them because they’re quick and easy to marinate, skewer, and grill.)  Third, because his marinade is SO delicious, I wanted more of it to remain on the chicken than I got with his method. (Most of the marinade stayed on the grill when I took my skewers off.) In my version, a split broiler is roasted and the marinade adheres to the meat. It is held in place by the skin which is removed after roasting.