Transfer the chicken from the marinade to the broiler pan, allowing some of the marinade to cling to each piece; discard any remaining marinade.
Broil for 5 to 6 minutes or until lightly charred on top, then use tongs to turn the chicken pieces over; broil on the second side until charred and the chicken is cooked through, about 4 minutes.
1/2 cup low-fat plain yogurt (not Greek)
11/2 tablespoons fresh lemon juice, plus lemon wedges for serving
11/2-inch piece fresh ginger root, peeled and finely grated (1 tablespoon)
2 medium cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper
8 medium skinless, boneless chicken thighs (about 13/4 pounds total)
1/2 teaspoon salt
Whisk together the yogurt, lemon juice, ginger, garlic, coriander, cumin, turmeric, cloves and cayenne pepper in a medium bowl.
Arrange the chicken in a large, shallow dish, such as a 9-by-13-inch baking dish.
Make four shallow cuts across each piece of chicken, then season both sides of each piece with the salt. Pour the yogurt mixture on top of the chicken, then turn all the pieces so they are evenly coated. Marinate for 20 minutes at room temperature, or cover and refrigerate for up to 4 hours.
Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Lightly grease a broiler pan with cooking oil spray.
Serve hot, with the lemon wedges.
Makes 4 servings