Tandoori Chicken Legs

Makes 6
Prep 20 m
Marinate 240 - 1440 m
Grill 30 m

Ingredients

Directions

  1. 1 of 5 Combine onion, ginger, garlic, oil, lemon juice, cumin, turmeric, cinnamon, allspice, salt and pepper in blender or small food processor. Pulse until smooth. Add yogurt; pulse to combine.
  2. 2 of 5 Cut 2 slashes down to bone on each thigh; pierce each drumstick 4 or 5 times with tip of knife.
  3. 3 of 5 Combine yogurt mixture and chicken in plastic food-storage bag; push out air; seal. Refrigerate for 4 to 24 hours. Remove chicken from bag; reserve marinade.
  4. 4 of 5 Prepare grill with hot coals around sides. Place drip pan in center. Position grill rack 6 inches above coals. Place chicken on rack.
  5. 5 of 5 Grill chicken, covered, 30 minutes until no longer pink near bone, turning over halfway during cooking; brush occasionally with marinade. Makes 6 servings.

To broil:

  1. 1 of 1 Broil chicken 6 inches from source of heat, 20 minutes per side.
Nutrition Information for Tandoori Chicken Legs
Servings Per Recipe: 6
Per Serving: 430 mg sodium, 171 kcal cal., 16 g pro., 7 g carb., 9 g Fat, total, 52 mg chol.