8 skinless, bone-in chicken thighs 1 teaspoon ground cumin 4 garlic cloves, crushed 2 tablespoons grated fresh ginger salt 2 tablespoons fresh lemon juice 1 teaspoon finely grated lemon zest 1/2 cup plain Greek yogurt 1/2 teaspoon cayenne pepper 1/4 teaspoon Garam Masala Melted butter for basting
Method: With sharp knife, make several shallow slashes in each chicken thigh; transfer to a large baking dish. sprinkle the thighs with cumin, garlic, ginger and 1 teaspoon of salt. Rub the seasonings into the meat. Refrigerate for 1 hour.
In a small ball combine the lemon juice and lemon zest with the yogurt, cayenne pepper and Garam masala to make a marinade. Pour the marinade over the chicken thighs and turn to coat them. Let the chicken in the marinade at room temperature for 1 hour.
Light a grill. Remove the chicken from the marinade. Lightly brush the chicken with butter and transfer to the grill. Grill over moderate heat for 22 - 25 minutes, turning and brushing occasionally, until chicken is done.
