The Modern Nonna

3 Cut each chicken thigh in half and cut those halves in half. Place it in a bowl and set aside. 
0 To a food processor (or blender), add the chopped onion, whole garlic, and cut jalapeno. If using a food processor, pulse it until finely diced. 
1 Open the food processor and add in the yogurt, sliced lemon, and the spices. 
2 Blend until you have a smooth and creamy marinade. Be careful not to over-blend as the lemon can become bitter. 
4 Pour the marinade over the chicken thighs and let it sit covered in the fridge for at least one hour. 
5 Once the chicken is tender, take each piece and thread it onto the metal skewers. 
6 Get the BBQ hot and ready, place the skewers on the grill making sure to check on them every few minutes. I like to flip mine every 5 minutes on each side until the chicken is fully cooked or reaches an internal temperature of 165F (75C). 
7 Serve over rice, on pita, with tzatziki, vegetables, or a nice salad! Enjoy!