Ingredients
Scale
- 2 1/2 – 3 pounds bone in chicken thighs skin removed (6–8 pieces)
- 1/2 cup full fat Greek yogurt, for diary free use coconut or cashew yogurt
- 2 Tablespoons lemon juice
- 2 Tablespoons garlic, minced
- 1 Tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons chili powder or 1/4 teaspoon cayenne
- 1 Tablespoon sweet paprika
- 1/2 teaspoon ground turmeric
- 1 1/2 teaspoons garam masala
- 1/8 teaspoon ground cloves (optional)
- 1 1/2 teaspoons sea salt
- 2 teaspoons avocado oil
- 2 limes sliced, to grill for serving (optional)
- Lime wedges for serving
Raita
- 3/4 cup plain yogurt (whole milk is best, or use coconut or nut milk yogurt for dairy free)
- 1/2 cup cucumber, seeds removed, finely diced (leave skin on if organic)
- 2 teaspoons lemon or lime juice, more to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3 tablespoons fresh mint leaves, chopped
- 3 tablespoons fresh cilantro, chopped
- 1/4 teaspoon sea salt, more to taste
- 1/4 teaspoon pepper
Instructions
- Remove the skin from the chicken thighs and pat dry Using a sharp knife, cut 3-4 shallow incisions in the chicken pieces at about 1/2-inch intervals.
- In a large bowl, combine the yogurt, lemon, garlic, ginger, spices, salt and oil.
- Add the chicken; turn to coat. Let marinate for 4 hours up to 24 hours in the refrigerator. If you’re in a hurry marinate for 1 hour at room temperature.
- Remove chicken from the refrigerator. Preheat your gas grill to high (450°F to 500°F). It will take about 10 minutes.
- Scrape off excess marinade. Oil the grill. Turn off one side of the grill.
- Place chicken thighs on lightly oiled grates over lit side of grill.
- Grill, covered, until it develops grill marks, about 5 minutes.
- Turn the chicken over, and grill, covered, until chicken is lightly charred on the other side, about 5 minutes.
- Transfer chicken to unlit side of grill, and grill, covered, flipping occasionally, for 20 – 30 minutes until a thermometer inserted in thickest portion of chicken registers 165°F. While cooking your grill should maintain a temperature of at least 350 degrees.
- Transfer chicken to a platter and let rest 10 minutes.
- While chicken rests, prepare the Raita and grill the lime slices. Place the sliced limes over lit side of the grill. Grill uncovered, until limes are lightly charred about 2 minutes per side.
- Serve chicken with grilled lime slices, raita and lime wedges.
Raita
- Place all ingredients in a bowl and stir.
- Garnish with mint and cilantro.
- Refrigerate until ready to serve.
- Raita will keep 4-5 days in the fridge.
Notes
The chicken needs time to marinate in the refrigerator, at least 4 hours but overnight is best. If you’re in a hurry marinate at room temperature for 1 hour.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Chicken
- Method: Grill
- Cuisine: Paleo, Gluten Free, Dairy Free Option