We can’t get enough of these gorgeous, juicy chicken thighs. Marinated overnight in a savory yogurt brew, these achingly tender morsels positively burst with flavor—and queen-of-the-backyard barbecue style.
To go with, whip up an easy cucumber raita with plain Greek yogurt, crushed garlic, to taste, and the juice of 1 lime. Minced fresh mint adds a cooling layer of yum, along with an ice-cold beer.

Grilled Tandoori Chicken Thighs
Serves 4

1 cup plain yogurt
Juice of 2 lemons
3 tablespoons minced fresh garlic
1 tablespoon ginger paste
1/2 teaspoon ground turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon cayenne powder
2 teaspoons salt
8 boneless, skinless chicken thighs
1/4 cup honey
Chili paste, to taste

Combine the yogurt, lemon, garlic, ginger, turmeric, cumin, coriander, cayenne and salt.

Rinse and pat dry the chicken thighs and place in a plastic zip-top bag. Pour the yogurt mixture over the thighs and marinate for at least 2 hours or overnight.

Mix together the honey and chili paste, to taste.

Prepare the grill, heating to medium-high.

Grill the thighs about 6 minutes per side, brushing with the honey and chili glaze until nicely caramelized.

Diva confession:
We loathe cleaning the grill. In a perfect world, some chivalrous male would selflessly whisk away the insidious gunk that burns onto the grate—but in the modern world, it’s best to have a few tricks up your sleeve.  The easiest way to clean the grate is with a wire brush (both before and after grilling). If you consistently oil the grate before heating, this should do the trick. For bigger jobs, allow the grill to “burn off” for 15 minutes after use. Allow the grate to cool for 5 minutes, then using a trowel or flat piece of metal to scrape off any remaining residue. Always remember to protect your hands with oven mitts or heat resistant gloves.
Remember to cover your grill when not in use. Use plastic sheeting or order a more stylish, form-fitting cover from your grill’s manufacturer.