Moroccan Chicken

For the Marinade:
2 Lemons
6 cloves garlic, peeled
2 1/8 inch thick slices peeled fresh ginger ( I forgot these when I made it- but I love ginger- so I'll try it next time.)
1 tsp dried marjoram
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1/8 tsp ground cinnamon
pinch saffron threads
1 tsp light brown sugar
2 1/2 tsp kosher salt
2 tsp freshly ground black pepper
3 Tbs. olive oil
For the Yogurt-Lemon Sauce:
1 seedless cucumber, cut into 1/2 inch cubes- or grated
1/2 cup chopped fresh cilantro
2 cups plain whole- milk yogurt
kosher salt
2 Tbl marinade
Mix well.
Make the Marinade:
Cut a deep lengthwise gash into each lemon. Put the lemons and garlic cloves in a small microwaveable container. Cover and microwave on high until the lemons are soft and juice has exuded from them, about 4 minutes. Let them cool. When the lemons are cool enough to handle- squeeze all the juice out. Put the juice, garlic and remaining marinade ingredients in a blender and puree. Set 2 Tbs. aside to use for the yogurt sauce. Marinate the chicken for 2-4 hours in the refrigerator. Grill when ready.