Ingredients:

  • 2 tbsp lemon juice
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1/2 cup plain Greek yogurt (full fat)
  • 2 tbsp vegetable oil
  • 1 tbsp ginger-garlic paste
  • 1 tbsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 2 lbs boneless, skinless chicken thighs

Instructions:

  1. Pat the chicken dry with paper towels. Rub the lemon juice, salt, and pepper directly into the meat and let sit for 15–20 minutes.
  2. Whisk together the Greek yogurt, oil, ginger-garlic paste, and all dry spices until smooth.
  3. Add the primed chicken to a Ziploc bag, massage the marinade into the meat, and refrigerate for at least 4 hours (up to 24 hours).
  4. Preheat the grill to medium-high heat. Remove excess globs of marinade from the chicken to prevent flare-ups.
  5. Grill chicken for 6–8 minutes per side until a deep mahogany color forms and the internal temperature reaches 165°F (74°C).