The best way to cook chicken thighs in summer is to put them on a BBQ grill and enjoy some sun in the garden whilst it cooks! Our Grilled Boneless Skinless Chicken Thighs are marinated for hours in lemon juice and yoghurt, resulting in extremely tender and succulent chicken (that's almost impossible to overcook!). Spiced with smoked paprika, chilli and garlic, threaded on metal skewers and grilled on a coal BBQ, these are smokey, flavoursome and succulent - and extremely easy to make!
Trim the large bits of fat off of the thicken thighs and cut the in half into two long flat stips. (If you are not planning to skewer the chicken, you can leave the thighs whole).
In a large bowl, mix the yoghurt, lemon juice and spices. Place the chicken thighs into the yoghurt and mix to cover. Cover the bowl with cling film (or place the chicken in an air tight container) and put it in the fridge for 6-10 hours to marinate.
When you are ready to cook, heat the coals on the bbq (or you can cook on a grill or griddle on a gas bbq).
Threat the skewers through the chicken as if you're stitching it with a needle.
Put the skewers on the bbq grill and cook turning occasionally for 15-20 minutes until fully cooked through. To check if your chicken is cooked, cut into the thickest part of the thigh: if there's no pink (the juices run clear), it is ready to eat. Alternatively, use a kitchen thermometer: it should read 74C.
Using a fork, push the chicken off of the skewers and serve with your favourite bbq side dishes!