Ingredients
12 ounces plain yogurt
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon ground cloves
2 tablespoons freshly grated ginger
6 cloves garlic, minced
5 teaspoons paprika
3 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons ground coriander
16 chicken thighs
Directions
1. In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
2. Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight. Turn bag occasionally.
3. Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Place chicken on a clean surface and drizzle with olive oil.
Two cooking methods
4a. Preheat outdoor grill for direct medium heat. Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes.
4b. Preheat oven for 350F and grease a 9×13 baking dish. Place in oven and cook for 20-25 minutes.