Cilantro Tandoori-Spiced Grilled Chicken Thighs

Ingredients

• 3 cloves garlic, coarsely chopped
• 1 tablespoon coarsely chopped peeled fresh ginger or 1/2 teaspoon ground ginger
• 1 1/4 cups fresh cilantro leaves and tender stems (about 1 ounce), plus more for garnish
• 2 tablespoons neutral oil such as avocado or canola, plus more for brushing the grill or pan
• 1 tablespoon fresh lemon juice
• 1 tablespoon water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds boneless, skinless chicken thighs
• Lemon wedges, for serving

Method

1. In the bowl of a food processor, pulse the garlic and the fresh ginger, if using, until very finely chopped. Add the cilantro, oil, lemon juice, water, ground ginger (if not using fresh), cumin, coriander, turmeric, paprika, crushed red pepper flakes, salt and pepper and puree until fairly uniform, stopping to scrape down the sides as needed; the cilantro will look like tiny confetti.
2. In a shallow, rimmed dish or zip-top plastic bag, combine the chicken with the marinade and toss to coat. Cover or seal and refrigerate for at least 3 hours and up to 10 hours.
3. When ready to cook, prepare a gas or charcoal grill for direct-heat grilling at medium-hot, about 450 degrees, or preheat a grill pan over medium-high heat.
4. Brush the grates or grill pan with oil. Place the chicken, with the marinade still clinging to it, onto the grill and reduce the heat to medium. Cook without moving the chicken until it develops grill marks, 5 to 7 minutes. Flip and repeat on the other side; the temperature should read at least 165 degrees on an instant-read thermometer.
5. Divide the chicken among plates, garnish with the lemon wedges and cilantro, and serve.