Grilled Chicken Thighs and Mint Yoghurt
12oz. plain Greek yogurt (1½ cups) I think whole milk variety is best.
½cup chopped fresh mint
3Tbsp. finely chopped red onion
1Tbsp. honey
1½tsp. dried oregano
¼cup plus 2 Tbsp. fresh lime juice (from 3 limes), divided
2½tsp. kosher salt, divided
4medium shallots, chopped
½cup packed light brown sugar
⅓cup fish sauce
⅓cup Sriracha sauce or sambal oelek
¼cup peanut oil or canola oil
2Tbsp. soy sauce
4 large garlic cloves, smashed
1(2-in.) piece fresh ginger, smashed
12 bone-in, skin-on chicken thighs (about 5 lbs. total)
- Stir together yogurt, mint, onion, honey, oregano, 2 tablespoons lime juice and 2 teaspoons salt in a medium bowl. Cover and refrigerate until ready to serve.
- Place shallots, brown sugar, fish sauce, Sriracha, peanut oil, soy sauce, garlic, ginger and ¼ cup lime juice in a blender. Process until smooth, about 30 seconds. Set aside ¼ cup of mixture in the fridge.
- Place chicken in a large ziplock bag; pour in brown sugar mixture. Seal bag, and massage thighs with marinade to coat. Chill overnight or up to 24 hours.
- Preheat a gas grill to medium high (400° to 450°) on one side, or push hot coals to one side of a charcoal grill. Remove thighs from marinade; discard marinade. Place thighs, skin-side up, on oiled grates over the unlit side of grill. Grill, covered, until a thermometer inserted into thickest portion registers 160°, 40 to 45 minutes. Reduce temperature to medium (350° to 400°). Flip thighs, and place on oiled grates over the lit side of grill. Baste with reserved marinade. Grill, uncovered, until a thermometer inserted into thickest portion registers 165° and skin is charred and crisp, 5 to 10 minutes.
- Transfer chicken to a platter; sprinkle with ½ teaspoon salt. Serve with yogurt sauce.
Serves: 6 Active time: 20 minutes Total time: 13 hours, 30 minutes (includes marinating time)