Best Grilled Chicken Thighs with Garam Masala

Combine oil, garam masala, garlic, ginger, lime zest, 1¼ teaspoons salt, and cayenne in bowl.

Place chicken, skin side up, on large plate. Sprinkle skin side with ½ teaspoon salt and spread evenly with one-third of garam masala paste. Flip chicken and spread remaining two-thirds of garam masala paste evenly over flesh side. Refrigerate while preparing grill.

FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner [or, if using 3-burner grill, primary burner and second burner] as needed to maintain grill temperature around 350 degrees.)

Clean and oil cooking grate. Place chicken, skin side down, on cooler side of grill. Cover and cook for 20 minutes. Rearrange chicken, keeping skin side down, so that pieces that were closest to edge are now closer to heat source and vice versa. Cover and continue to cook until chicken registers 185 to 190 degrees, 15 to 20 minutes longer.

Move all chicken, skin side down, to hotter side of grill and cook until skin is nicely charred, about 5 minutes. Flip chicken and cook until flesh side is lightly browned, 1 to 2 minutes. Transfer to platter, tent with aluminum foil, and let rest for 10 minutes. Serve with lime wedges.