-
Total Time
45 minutes (plus 12 hours for marinating)
酸奶是一种理想的马林ade, 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.
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
-
Charcoal Grill
$98 $82 At Amazon
-
Instant-Read Thermometer
$35 At Thermoworks
-
Brush
$3 At Amazon
-
16" Heavy Duty Stainless Steel Utility Tongs
$11 At Amazon
-
Vegetable Peeler
$10 At Amazon
-
Small Saucepan
$155 At Amazon
Ingredients
4 servings
Step 1
Mix1 cup plain whole-milk yogurt,1茶匙。freshly ground pepper,1茶匙。地面姜黄, and1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher saltin a large bowl to combine. Add1 medium onion, thinly sliced, and2¼ 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 withvegetable 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 chicken is done, heat1 lime, zest removed in wide strips,2 Tbsp. honey, and1茶匙。mild red pepper flakes (such as Aleppo-style or Urfa biber)in a small saucepan on grill over indirect heat, swirling, until honey is loose and warmed through, about 1 minute. Brush chicken with glaze on all sides. Transfer to a platter and sprinkle withflaky sea salt. Let rest 5–10 minutes.
Step 4
Meanwhile, place1 cup coarsely chopped mixed tender herbs (such as mint, dill, basil, cilantro, parsley, and/or tarragon)in a small bowl; season with kosher salt. Squeeze1 lime halfover and toss to coat.
Step 5
Scatter herbs over chicken; tuck1 small bunch red radishes, trimmed, halved, quartered if large, around. Cut remaining1 lime halfinto wedges and serve alongside.
