3pounds (about 8 to 12) bone-in, skin-on chicken thighs
Chutney (to serve, optional)
Instructions
Make the marinade in a container with a lid large enough to hold the chicken thighs or a large zipper top bag. Add the chicken thighs, turning to coat them well with the marinade. Cover or seal and refrigerate for 12 to 36 hours; the longer the marinating time, the deeper the flavor.
Heat the grill to medium-high, trying to leave some of the grill (gas or charcoal or pellet) a bit cooler. Carefully oil the grates. Remove the thighs from the marinade, allowing excess to drip off, then discard the marinade. Place the thighs skin side down on the grill. Cook for about 8 minutes (turn them earlier if they start to catch fire or smoke a lot), then turn the pieces over and cook for another 6 or so minutes, then flip every few minutes, until they are cooked through, with an internal temperature of 165 F (use an instant-read thermometer) and the juices run clear when pierced with a sharp knife. They should take about 30 to 40 minutes total; check them for doneness starting at 30 minutes. If there are flare-ups (which there likely will be), just move the chicken away from the flames to a cooler spot in the grill, and move them back when the flames subside.
Remove the chicken to a cutting board or a serving platter. Let sit for 10 minutes before serving.
Notes
The marinade used in this recipe is inspired by the Indian mixture of yogurt and various curry spices. However, it takes a pretty serious shortcut with the addition of some premade curry powder. If you are well-versed in Indian cuisine, you should feel free to sub in a tablespoon of whatever curry mixture you prefer or blend up at home.