Chicken meat can dry when grilled. Marinating the meat before grilling helps to keep the chicken moist and tender. Milk or plain yogurt are two of the most common ingredients for soaking or marinating chicken pieces to make them tender and juicy.
- Season chicken and place in a bowl with the yogurt. Turn the pieces until well coated, cover and leave to marinate in the fridge for 3-4 hours or overnight.
- Heat the grill. Brush the rack with cooking oil.
- Remove chicken from the yogurt, scrape off any rests and dry on kitchen paper. Distribute on the rack.
- Place the rack about 3 inches (4 cm) from the source of heat. Grill the chicken until very brown. Turn on the other side and keep cooking until very brown. Juices should run clear when tested with a fork.
- Serve with yogurt and coriander sauce.
If you don't have an outdoor grill, try the broiler or the oven method.
Broiler - distribute the chicken pieces on a broiler tray and cook under the broiler on a medium setting, turning once, until very brown on both sides and the juices run clear.
Oven - pre-heat oven to 350°F (175°F). Distribute the thighs on a broiler tray and cover with foil. Cook for about 30 minutes. Remove foil and any liquid from the tray. Spray the chicken with cooking oil or rub 2 Tbs cooking oil onto the chicken and cook for a further 15 minutes to brown the meat.