Grilled Tandoori Chicken Thighs with Yogurt Marinade

Combine yogurt, salt, ginger, pepper, and cloves in a bowl. Blend together garlic, paprika, cumin, cinnamon, and coriander to form a cohesive mixture. Set this combined mixture aside momentarily.

Place chicken in a large, resealable plastic bag and pour the yogurt mixture over it. Remove as much air from the bag as possible, seal it securely, and then rotate the bag several times to ensure an even distribution of flavors. Place the sealed bag in a larger container and refrigerate it for 8 hours or overnight, turning the bag occasionally to prevent uneven marination.

Prepare an outdoor grill for direct medium heat and lightly brush the grill's surface with oil to prevent sticking.

Once the chicken has marinated, remove it from its marinade and gently shake off any excess. Discard the remaining marinade, then spray the chicken pieces with olive oil to prevent drying out.

Place the chicken on the grill and cook for approximately 2 minutes on each side. After flipping, move the chicken to a position over indirect heat and continue cooking until it reaches an internal temperature of 165 degrees F (74 degrees C), indicated by the absence of pink color at the bone and clear, flowing juices.