Step 1

In a mixing bowl whisk together yogurt, olive oil, lemon juice, lemon zest, garlic, ginger, cumin, coriander, paprika, cayenne pepper, cinnamon, salt, pepper and cilantro.

Step 2

Place chicken in a gallon size resealable freezer bag. Pour yogurt marinade over chicken.

Step 3

Seal bag while pressing excess air out. Rub marinade evenly over chicken.

Step 4

Let rest in fridge at least 2 hours (or up to 8 hours for breasts, 24 hours for thighs).

Step 5

Preheat a gas grill to 425 degrees. Clean grill grates and lightly brush with oil (using a balled up oiled paper towel and long tongs).

Step 6

Grill chicken until cooked through (165 on an instant read thermometer in center of thickest portion) about 5 to 7 minutes per side.