Add the garlic, lemon juice, turmeric, cumin, olive oil, salt, pepper and greek yogurt to a large bowl and mix to combine.
Score the skin of your chicken thighs with a sharp knife. You want to cut through the skin and just into the chicken meat.
Add your chicken to the marinade and coat the chicken thouroughly. You want the underneath of the chicken to be coated too.
Wash your hands thoroughly and clean your chopping board in hot soapy water. It's important to take care when handling raw chicken.
Cover the chicken and place it in the fridge for 1 hour or overnight if you are making this in advance.
We are pretty keen when it comes to the barbecue and we would always recommend a charcoal barbecue. On this occasion, we could only get lump wood, not Jim's preferred briquettes!
Light your barbecue and wait for the coals to be hot and ready to cook on. The coals should be glowing hot and there should be no flames. If you are using a gas barbecue I am afraid you are on your own because we are charcoal enthusiasts.
Place your chicken on the barbecue and do your thing. Jim's trick is to keep turning it. Then put the lid on, leave it and come back to turn again. This ensures an even cook and will help you avoid burning your chicken.
Cooking times will vary depending on how hot your coal is, how big your chicken thighs are and if there is much wind to compete with. You should always check your chicken is cooked in the centre before you serve and then dress with some freshly chopped coriander and sliced red chilli. Have the sides ready and waiting so you can enjoy the chicken while it's hot!
