Recipes · Main dishes
Lemon Yogurt Grilled Chicken Thighs
AI-written · not yet kitchen-tested
Yogurt browns quickly, so cook the thighs indirectly first. Measured internal temperature, not skin color, determines doneness; cooking near the bone can take longer.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 1000 g (2.2 lb) bone-in skin-on chicken thighs
- 150 g (5.3 oz) plain yogurt
- 1 lemon
- 2 clove garlic
- 1 tsp ground cumin
- 1 tsp salt
- 1 tbsp canola oil
Method
- Finely grate lemon zest and squeeze 2 tablespoons of juice. Mix with yogurt, grated garlic, cumin, salt and oil. Do not wash the chicken; marinate covered in the refrigerator for 2 hours.
- Let charcoal ash over outdoors only and bank it at the sides. Put a drip pan beneath the coal-free center and prepare indirect heat at about 350 °F (180 °C) with the lid closed.
- Scrape off and discard excess marinade. Cook the thighs skin-side up over the drip pan indirectly for about 35 to 45 minutes, checking after 25 minutes.
- Measure at least 158 °F (70 °C) for 2 minutes in the thickest meat without touching bone. Cook longer if needed. Brown briefly over direct heat only if needed, avoiding flames, and serve with clean tongs.
Tip: Cooking times are untested estimates. Check earlier for thinner pieces or changing grill heat, and cook longer as needed.
Food safety: Always cook poultry all the way through: the core temperature at the coldest point must reach at least 158 °F (70 °C) and be held there for at least 2 minutes; use a kitchen thermometer.