Ingredients

• 8 pieces Bone-in, skin-on chicken thighs
• 1 piece (rind finely chopped, pulp removed) Preserved lemon
• 4 cloves (minced) Garlic
• 1/2 teaspoon (infused in 2 tbsp warm water) Saffron threads
• 1 tablespoon Ground cumin
• 1 teaspoon Ground ginger
• 1 teaspoon Ground turmeric
• 1 teaspoon Smoked paprika
• 3 tablespoons Olive oil
• 1 teaspoon (or to taste) Salt
• 1/2 teaspoon (or to taste) Freshly ground black pepper
• 2 tablespoons (chopped, for garnish) Fresh cilantro

Instructions

1. 1

   In a large bowl, combine the chopped preserved lemon rind, minced garlic, saffron infused with its water, cumin, ginger, turmeric, smoked paprika, olive oil, salt, and pepper to form the marinade.

2. 2

   Add the chicken thighs to the bowl and coat each piece thoroughly with the marinade. Cover and refrigerate for at least 2 hours, ideally overnight.

3. 3

   Preheat your grill for two-zone cooking: one medium-high direct heat zone and one indirect heat zone. Clean and oil the grill grates.

4. 4

   Place the chicken thighs, skin-side down, over the direct heat zone. Sear for 5-7 minutes until the skin is golden brown and crispy, monitoring to prevent flare-ups.

5. 5

   Flip the thighs and move them to the indirect heat zone. Close the grill lid and cook for 20-25 minutes, or until the internal temperature reaches 75°C (165°F) using a meat thermometer.

6. 6

   Remove the chicken from the grill, loosely tent with aluminum foil, and let rest for 5-10 minutes before serving.

7. 7

   Garnish with fresh chopped cilantro and serve hot.