Ingredients :

• Boneless chicken thighs — This is really the only cut to use here. Chicken breast is too lean — it dries out in minutes on the grill. The thigh has intramuscular fat that melts during cooking and keeps everything moist. Use them skinless for the marinade; it sticks better.
• Full-fat Greek yogurt — Not classic plain yogurt, which is too liquid. You need thick, real Greek yogurt that stays on the spoon. It does two things: it tenderizes the meat thanks to its acidity, and above all, it sticks to the pieces like a coating — the spices stay in contact with the meat instead of falling into the fire.
• Smoked paprika — Not the ordinary sweet kind. Smoked paprika brings a depth that the other lacks — something slightly peaty, almost woody. If you only have sweet paprika, add a small pinch of cumin to compensate.
• Honey — Its main role is caramelization. As soon as it touches the hot metal, the sugar reacts and creates that golden-brown crust on the surface. Use any liquid honey from the cupboard — no need for artisanal honey here, as the heat erases the nuances.