Spicy Coriander Grilled Chicken

This recipe comes friend approved, by the wonderful Jennie. To be honest, I ran out of propane while attempting to make this (and apparently there is a shortage of refill tanks in my neightbourhood) so we had to bake it in the oven. But I would recommend it on the grill as the recipe suggests. Courtesy of Canadian Living.

3/4  cup plain yogurt
4 cloves garlic, minced
3 Tbsp lemon juice
1 Tbsp paprika
1 Tbsp ground coriander
1 Tbsp vegetable oil
1 tsp cumin (yurm)
1/2 tsp salt
1/2 tsp cayenne pepper
2 lb (8 pieces) chicken thighs, skinned (the recipe calls for bone in, but I used boneless and just cut the cooking time)
2 Tbsp fresh chopped cilantro

In a large bowl mix together yogurt, garlic, paprika, coriander, oil, cumin, salt and cayenne. Add the chicken and toss to coat. Cover and refrigerate for 8 hours (I only had time for 3 and it was still delicious).

Reserving marinade, place chicken bone-side down on greased grill over medium heat; brush with the remaining marinade. Throw out any remaining marinade as it's touched raw meat. Close lid and grill, turning once, for about 20 minutes. Chicken juices should run clear when pricked. Serve with sprinkled fresh cilantro (I left this out as I didn't have any on hand)

Serves 4. I served it with the Quinoa Greek Salad from last week.