Smoky Chicken Thighs, Yogurt and Cumin Charcoal Grill

Mince the garlic cloves to a fine paste using a mortar and pestle or chef knife.

In a large bowl, combine the yogurt, minced garlic, juice of one lemon, cumin, cayenne, turmeric, salt, and black pepper. Whisk together until smooth and fragrant.

Add the chicken thighs to the marinade and toss vigorously, ensuring every piece is fully coated. Cover and refrigerate for at least 2 hours, or overnight for deepest flavor.

Build a hot charcoal fire in your grill, allowing the coals to burn until they are ashy gray and glowing red. Position the grill for direct medium-high heat.

Remove the chicken from the marinade, letting excess yogurt drip off. Place the thighs skin-side down on the grill grate.

Grill uncovered over direct heat for 12-15 minutes, resisting the urge to move them — let the skin render and crisp. Flip once when the skin is deep golden and charred in spots.

Move the chicken to indirect heat, cover the grill, and cook another 15-18 minutes until the internal temperature reaches 165°F (74°C) and the meat pulls easily from the bone.

For extra smokiness, toss a few charcoal embers with cumin and place them in a small foil packet on the grill during the last 5 minutes of cooking.

Transfer the grilled chicken to a serving platter. Squeeze the remaining lemon generously over the hot chicken.

Drizzle with extra yogurt and scatter fresh cilantro leaves over the top.

Serve immediately alongside warm flatbread or basmati rice, and let everyone enjoy the smoky char and tender, spiced meat — Bilal's way.