Yogurt makes an ideal marinade, as its acidity helps tenderize meat and it caramelizes beautifully when cooked over a high heat. In this recipe, yogurt is the backbone of a simple mixture (made with turmeric, onion, salt, and pepper) that takes just minutes to assemble and works magic on bone-in chicken thighs. Once grilled, the chicken is finished with a jolt of flavor thanks to lashings of chile-infused honey and a shower of tender herbs.
What you’ll need
Charcoal Grill
$100 $90 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Brush
$2 At Amazon
16" Heavy Duty Stainless Steel Utility Tongs
$9 At Amazon
Vegetable Peeler
$14 $10 At Amazon
Small Saucepan
$160 At Amazon
Recipe information
Total Time
45 minutes (plus 12 hours for marinating)
Yield
4 servings
Ingredients
Preparation
Step 1
Mix 1 cup plain whole-milk yogurt, 1 tsp. freshly ground pepper, 1 tsp. ground turmeric, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a large bowl to combine. Add 1 medium onion, thinly sliced, and 2¼ lb. skin-on, bone-in chicken thighs (4–6) and toss to coat, breaking up onion. Cover and chill at least 12 hours and up to 3 days.
Step 2
Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Lightly oil grate with vegetable oil. Place chicken, skin side down, over direct heat and grill, turning every minute, until lightly browned, 7–10 minutes. Move chicken over indirect heat, cover, and grill, turning every 5 minutes, until an instant-read thermometer inserted into thickest part of a thigh registers 165°, 20–25 minutes.
Step 3
Just before the chicken is done, remove zest from 1 lime in wide strips with a vegetable peeler and place zest in a small saucepan. Slice lime in half and set aside. Add 2 Tbsp. honey and 1 tsp. mild red pepper flakes (such as Aleppo-style or Urfa biber) to pan and set on grill over indirect heat. Cook, swirling, until honey is loose and warmed through, about 1 minute. Brush glaze all over chicken. Transfer chicken to a platter and sprinkle with flaky sea salt. Let rest 5–10 minutes.
Step 4
Meanwhile, place 1 cup coarsely chopped mixed tender herbs (such as mint, dill, basil, cilantro, parsley, and/or tarragon) in a small bowl; season with kosher salt. Squeeze juice from a reserved lime half over and toss to coat.
Step 5
Scatter dressed herbs over chicken; tuck 1 small bunch red radishes, trimmed, halved, quartered if large, around. Cut remaining reserved lime half into wedges and serve alongside for squeezing over.
