Sizzling Tandoori Chicken

In a medium skillet add paprika, cumin, coriander, turmeric, cinnamon, cayenne pepper, and cardamom. Cook over medium heat until slightly toasted and fragrant, stirring frequently, about 1 - 2 minutes.

In a large mixing bowl whisk together whole-milk Greek yogurt, 2 tbsp of olive oil, lemon juice, garlic, ginger, spices from skillet, and season with salt and freshly ground black pepper (1 1/2 tsp salt and 1 tsp pepper). Add chicken thighs and toss well in mixture to coat evenly. Cover bowl and transfer to refrigerator to marinate for at least 3 hours and up to 10 hours.

Preheat a grill over medium-high heat to about 425 degrees Fahrenheit.

Clean grill grates and brush with the remaining 1 tbsp of olive oil.

Grill chicken for about 8 - 10 minutes per side for bone-in thighs, basting once lightly with olive oil if desired to reduce exterior drying, until chicken registers 165 degrees Fahrenheit on an instant-read thermometer in the center near the bone.

Let the chicken rest for a few minutes off heat, then serve warm with fresh cilantro.