12 chicken thighs, skinned
2 tsp paprika
¾ tsp Celtic sea salt
¾ tsp ground black pepper
¾ tsp garlic powder
1 tsp dry mustard powder
¼ tsp ground cayenne pepper
Plain, unsweetened yogurt (about 1 ½ cups)
The key is to marinate the chicken ahead, so you’ll want to have this marinating for at least 12 hours but preferably for 2 days.
Mix all spices together. Add yogurt and mix well. Pour over skinned chicken thighs, coat well and cover. Refrigerate.
When ready to cook, drain excess yogurt marinade from chicken.
Grill chicken until done.
Oven option: roll marinated chicken in grated Parmesan cheese and place in oven-proof pan with several tsp of ghee dotted throughout the pan. Bake at 350 degrees until done – usually 60-75 minutes depending on the oven.