Bone-in chicken thighs marinated in spiced yoghurt and cooked over charcoal deliver charred, juicy results that rival anything from a restaurant tandoor. This recipe captures the essence of tandoori cooking while keeping things straightforward and accessible for a midweek meal, proving that great BBQ doesn’t have to be complicated or reserved for weekends.

The marinade combines garlic, ginger, cumin, and lemon with creamy yoghurt, which tenderises the meat and adds layers of flavour without overwhelming it. A touch of olive oil helps everything cling to the chicken and encourages a beautiful char when it hits the grill. Cooking over a two-zone fire setup allows you to develop that signature smoky crust while finishing the thighs gently over indirect heat to keep them succulent and tender.

This approach embraces the Smoke & Soil philosophy: using the BBQ as a versatile cooking tool to elevate seasonal, whole-food ingredients with clean, confident technique. It’s a recipe that respects the ingredient and the process, delivering a balanced, homegrown take on a classic that’s both reliable and satisfying.