Mix the ingredients under the marinade section and set aside.
Beat one egg and mix with the marinade.
Using a paring knife, make small incisions on the chicken. Using hand massage the marinade over the chicken thighs.
Cover the container and let it refrigerate for 6-8 hours or overnight.
Before you begin to grill, bring the chicken back to room temperature.
Pre-heat the grill and once the temperature reaches 500F, place the chicken and cook covered for 8-10 minutes on each side. Check for doneness before you serve.Serve hot with onion slices and mint chutney.