Place the chicken in a large bowl and stir in the lemon juice to coat all the chicken. Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and again stir to fully coat the chicken. Cover with plastic wrap and refrigerate for at least 1 hour (overnight is better as the flavours are much better).
Place the chicken on a rack and cook at the temperature stated on the chicken packaging until the chicken is cooked thoroughly. (Times will vary depending on your chicken having the bone left in or the bone out. Remember thigh meat may appear dark pink, even when cooked thoroughly.)
Serve immediately.
Do not use the left over marinate.
AS THIS CONTAINED THE RAW CHICKEN IT MUST BE THROWN AWAY.
