Grilled Mediterranean chicken thighs with lemony Greek yogurt and dukkah

Marinade: mix olive oil, squeezed garlic, dried oregano, cumin, salt and pepper, lemon zest, the juice of half a lemon (squeezed through the fingers to catch the seeds), a little smoked paprika and a shot of soy.

Put boneless skinless chicken thighs in a bag with most of the marinade, saving a little back for brushing. Seal and massage to coat. Refrigerate two to four hours.

Yogurt: mix non-fat Greek yogurt with more lemon zest, a little lemon juice, a little garlic, a little salt and a shot of olive oil. Refrigerate.

Dukkah: toast shelled pistachios in a pan over medium heat a couple of minutes, keeping them moving so they do not burn, until they begin to crunch. Remove to something cool.

Toast slivered almonds the same way; they go faster, about 30 seconds. Spread everything out to cool.

Put the nuts in a food processor with already-toasted sesame seeds, cumin, coriander, salt and pepper. Pulse to a chunky texture, not a fine powder.

Grill the thighs smooth side down first, while the grill is cleanest and hottest, for the presentation side and grill marks. Turn them often for good char, aiming for about 180.

Once one side has colour and grill marks, flip and brush with the reserved marinade, never marinade that held raw chicken.

Check the temperature (159 and 160 at this point) and give another quarter turn until done.

Move to a clean pan, slice the chicken and brush with the last of the marinade for shine.

Serve family style: a bed of chicken, the lemony yogurt, then the dukkah on top.