Am thinking of using my Weber kettle grill to cook a bunch of chicken thighs that I've had marinating since yesterday in yogurt, spices, and some line juice and salt. I'm assuming that I can achieve higher heat and better flavor that way.
I've cooked this recipe in the oven before (basically baked and then finishing with a brief broil). As I consider using the grill, are there any tips I should know about heat management, how much of the yogurt to leave on the thighs, etc? Thanks!