Instructions

• In a medium bowl whisk the marinade ingredients. Place the chicken thighs in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 8 to 24 hours, turning the bag occasionally.
• About 1 hour before serving, combine the relish ingredients, season with 1 teaspoon salt, and then cover and refrigerate until ready to serve. 

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• Prepare the grill for direct cooking over medium heat (350° to 450°F). 
  Prepare the grill for cooking over medium heat (400°F). 
• Remove the thighs from the bag and shake off any excess marinade. Discard the marinade. Grill the thighs over direct medium heat, with the lid closed, until the meat is firm and the juices run clear, about 10 minutes, turning once or twice. Remove from the grill. Brush both sides of the naan with the oil, season with salt, and grill over direct medium heat until golden, 1 to 2 minutes. Serve the thighs warm with the cucumber relish and naan.
  Remove the thighs from the bag and shake off any excess marinade. Discard the marinade. Grill the thighs over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 10 minutes, turning once or twice. Remove from the grill. Brush both sides of the naan with the oil, season with salt, and grill over direct medium heat until golden, 1 to 2 minutes. Serve the thighs warm with the cucumber relish and naan.
  Remove the thighs from the bag and shake off any excess marinade. Discard the marinade. Grill the thighs over medium heat, with the lid closed, until the thickest part of the chicken registers 165°F, about 10 minutes, turning once or twice. Remove from the grill. Brush both sides of the naan with the oil, season with salt, and grill over medium heat until golden, 1 to 2 minutes. Serve the thighs warm with the cucumber relish and naan.