This is actually a quick meal too. The key is to make the marinade first so that the chicken can sit in it for a little while, first thing in the morning or if you forget, when you come home before you make the rice.
Grab a mixing bowl and in to it add: 1c of plain yogurt; 2 T fresh lemon juice; 1 T minced fresh ginger; 2 t minced garlic; 1 t ground turmeric; 1/2 t ground coriander; 1/2 t ground cumin; 1/2 t garam marsala; s & p;
Add 8 skin on, bone-in chicken thighs to the above bowl and mix it all around. Cover and refrigerate while you heat your grill.
When the grill is hot, remove the chicken from marinade and place skin side down on the grill. Cover until skin is browned, 4mins approx. Flip the chicken and grill another 4mins. Cook until chicken is cooked through...should not take much longer.
This is great with jasmine rice and a, yes, green vegetable.
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