Tandoori Chicken Thighs

4 pounds chicken thighs
2 tablespoons Better Than Bouillon® Organic Chicken Base
1 1⁄2 cups plain yogurt
2 tablespoons milk
2 tablespoons freshly squeezed lemon juice
1 1⁄2 tablespoons garam masala
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon ground cumin
1⁄2 teaspoon cayenne pepper
1⁄4 teaspoon ground cloves
1⁄4 cup freshly chopped cilantro

Mix the chicken base, yogurt, milk, lemon juice, garam masala, onion powder, garlic powder, paprika, cumin, cayenne pepper, and cloves in a small bowl. Add the marinade to a re-sealable plastic bag. Add the chicken thighs and toss to coat. Place the bag in the refrigerator for 8 hours or overnight.

Set the EGG for indirect cooking (with convEGGtor) at 400°F/204°C.

Remove the chicken thighs from the marinade and place each thigh directly onto the EGG, skin side down. Grill for 10 minutes. Turn the chicken thighs and grill for 30 – 35 minutes more or until the internal temperature is 165°F/74°C.

Remove the chicken thighs from the grill and serve immediately.