4full chicken thighsskinned and trimmed of fat and membranes
1 ½tspdried thyme
1 ½tspsmoked paprikamild, or 1 tsp chilli powder
1tspextra virgin olive oil
1 ½tbspolive oil
3tbspfresh coriander roughly chopped
For the yoghurt sauce
300gGreek yoghurt or natural yoghurt drained of whey in a cheesecloth and
Wash the chicken thighs and pat dry with kitchen towels.
Using a sharp knife, make a few slashes on both sides of the chicken. This will help the marinade permeate the chicken.
Using a mortar and pestle, gently pound the garlic with the salt, herbs and spices. Mix in the olive oils and lemon juice.
Place the chicken in a wide bowl and pour the marinade over. Rub it well into the chicken. Cover the bowl with cling film and refrigerate overnight or at least for a couple of hours.
Preheat the broiler or grill in the oven and spray a baking sheet lightly with oil or baking spray or line with foil.
When the oven is very hot, arrange the chicken thighs on the tray, pour any excess marinade over and place on the highest rack. This will help brown the chicken.
Cook for 10-12 minutes or till the chicken appears well charred and cooked. Turn over and similarly cook the other side till done. Pierce with a toothpick to check if the juices run clear, a sign to show the doneness of the chicken. Serve with the yoghurt sauce on the side.
To make the yoghurt sauce, whisk the grated garlic and powdered cumin into the yoghurt and chill.
Cooking time does not include time taken for marination.