Grilled Marrakech Spiced Chicken Thighs

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 3 tbsp Salted Perfection Raleigh Select Blend
• 1/2 cup plain Greek yogurt
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh lemon juice
• Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Grab a large mixing bowl. This is where the magic starts! Combine the yogurt, olive oil, minced garlic, fresh lemon juice, and that powerhouse ingredient: Salted Perfection Raleigh Select Blend. Whisk it until it's smooth and smells like victory.
2. Toss those chicken thighs into the bowl. Get in there with your hands and massage that marinade into every nook and cranny. We want full coverage! Cover the bowl and let it chill in the fridge for at least 30 minutes. An hour is better if you have the patience of a saint.
3. Game time! Fire up your gas grill to medium-high heat (aim for about 400°F to 425°F). Clean those grates until they shine. We want sear marks, not stuck meat!
4. Place the chicken on the grill over direct heat. Hear that sizzle? That's the sound of success. Grill for about 5 to 6 minutes per side. You want a nice char and an internal temperature of 165°F.
5. Pull the chicken off the grill and let it rest on a clean platter for 5 minutes. This locks in the juices. Do not skip this step!
6. Garnish with fresh cilantro and serve with lemon wedges on the side. You crushed it. DUNZO!