Directions

1. Combine all marinade ingredients in a food processor or blender and process until smooth. Reserve 1/2 cup of the marinade for the Avocado Raita.

2. Remove the skin from your chicken pieces. Slice deep score marks into the chicken pieces.

3. Place the chicken in a medium sized mixing bowl. Pour the marinade over the chicken and massage into the meat. Cover with plastic wrap and place in the refrigerator to marinade overnight.

4. To make the Avocado Raita, combine the yogurt, spinach, cilantro, reserved marinade, lemon juice and avocado in a blender. Blend until smooth. Transfer to a bowl and add the cucumber and Serrano. Taste and season with salt as needed.

5. Light two chimneys of lump charcoal in the grate of the Yoder Smokers Adjustable Flattop Charcoal Grill. When hot, dump the charcoal on one half of the grate, leaving the other half of the grill open for indirect grilling.

6. Remove the chicken from the marinade and place on the grate, directly over the charcoal. Grill until lightly charred in spots, then flip and grill the opposite side. When you have all of the color and char that you want on the chicken, move to the indirect side of the grill and continue cooking until the internal temperature of the breasts reaches 155ºF, and the thighs/legs/wings reaches 175ºF. Remove from the grill.

7. Dice and/or shred the chicken. Serve with warm naan, marinated veggies, avocado raita and basmati rice.