8–10 boneless, skinless chicken thighs (about 21⁄2 pounds)
3⁄4 cup plain Greek yogurt
1 lemon, zested and then juiced
4 cloves garlic, roughly chopped
1⁄3 cup chopped white onion
1⁄4 cup extra virgin olive oil
11⁄2 teaspoons kosher salt
1⁄4 teaspoon freshly ground black pepper
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon turmeric
1⁄2 teaspoon ground red pepper (less if you want the chicken less spicy)
Cilantro, for garnish, optional
1. Rinse chicken thighs in cold water and pat dry. Trim off excess fat, if necessary, and place chicken in a large, heavy-duty zip-top bag.
2. Place all remaining ingredients, except cilantro, in a blender or food processor. Process until smooth and then pour into bag with chicken. Toss to coat all chicken pieces. Place in refrigerator and marinate a minimum of 8 hours and preferably 24 hours.
3. Preheat grill to medium-high heat. Lightly oil grill grates to avoid sticking. Remove chicken pieces from bag and allow excess marinade to drip off. Place chicken on grill and close lid. Cook 4–6 minutes before flipping chicken pieces over and then cook an additional 4–6 minutes on the other side or until chicken reaches an internal temperature of 165 degrees F.
Chicken can also be cooked on a broiler pan or indoor grill pan.