Best to marinate the chicken and make the yogurt sauce 24 hours before grilling to maximize flavour.
Combine all the yogurt sauce ingredients in a bowl. Cover and leave in fridge until ready to serve.
Cut 2-3 deep slashes through the chicken meat to the bone, allowing the marinade to penetrate the meat.
In a bowl combine all the marinade ingredients except the cilantro which is reserved for garnish. Thoroughly mix and add chicken, making sure to fully cover all the meat with the marinade.
Place in fridge for 24 hours for best results but a couple hours will do if necessary.
Prepare the grill (charcoal preferable) for direct and indirect cooking over medium heat
(325° to 375°F).
Start grilling chicken over direct heat for 2-3 minutes per side then move to the indirect side of the grill to finish cooking. Using a thermometer, check for ideal temperature of 165°F. Once the temperature has been reached remove the chicken and rest under loose foil for 5 minutes before garnishing and serving with Mint-Chili Yogurt sauce.