- 3 lbs bone-in skinless chicken thighs (boneless works well too)
- 1 small container plain Greek yogurt
- 2 Tbsp minced garlic
- 2 Tbsp minced ginger
- 2 Tbsp vegetable or olive oil
- 2 Tbsp fresh lemon juice
- Cilantro, for serving
- Lots of spices: 1 Tbsp paprika, 2 tsp ground cumin, 2 tsp ground coriander, 1/2 turmeric, 1/4 tsp cayenne pepper, 1/4 tsp ground cardamom, salt and pepper.
Step 1
To a medium skillet add paprika, cumin, coriander, turmeric, cinnamon, cayenne pepper and cardamom.
Step 2
Cook over medium heat until slightly toasted and fragrant, stirring frequently, about 1 - 2 minutes. (In a rush this step can be skipped, it just adds a little more flavor).
Step 3
In a large mixing bowl whisk together Greek yogurt, oil, lemon juice, garlic, ginger, spices from skillet, and season with salt and pepper (I use 1 1/2 tsp salt and 1 tsp pepper).
Step 4
Add chicken thighs and toss well in mixture to coat evenly.
Step 5
Cover bowl and transfer to refrigerator and let marinate at least 3 hours and up to 10 hours.
Step 6
Preheat a grill over medium-high heat to about 425 degrees.
Step 7
Grill chicken about 10 - 12 minutes per side for bone-in thighs (5 - 7 minutes per side for boneless thighs), while basting once lightly with oil if desired to reduce exterior drying, until chicken registers 165 on an instant read thermometer in center near bone.
Step 8
Let rest a few minutes off heat, serve warm with cilantr