Grilled Chicken Tikka

My former boss, private chef Emily Su, calls this 5-minute chicken because you could marinate it for as little as 5 minutes. They used to make it for quick staff meals at Chez Panisse, and she taught me how to prepare it for her private clients back in California. It’s been a favorite ever since, and it’s always the first thing I grill each Spring. If you want a little more heat, feel free to add 1/4 teaspoon of cayenne pepper to the marinade.