Tandoori-Spiced Grilled Chicken Thighs with Cucumber-Yogurt Sauce

Preheat grill to high.

Whisk 1 cup yogurt, spice blend, 1 tablespoon lemon juice, oil, garlic, ginger and 1/2 teaspoon salt in a large bowl. Add chicken to the large bowl and stir to coat.

Reduce heat to medium. Oil the grill rack. Remove the chicken from the marinade, letting excess drip off (discard the marinade). Grill the chicken, turning frequently, until an instant-read thermometer inserted into the thickest part registers 165°F, about 25 minutes. Sprinkle with the remaining pinch of salt. 

Meanwhile, mix cucumber with the remaining 1/4 cup yogurt and 2 teaspoons lemon juice in a small bowl. Serve with the chicken.