Grilled Tandoori Chicken Legs
- 1 of 4 Remove skin from chicken legs (use a paper towel to get a grip on the skin). Make a few slash marks in legs so marinade can soak in. Place legs in a glass dish or resealable plastic bag.
- 2 of 4 In a medium bowl, combine yogurt, lemon juice, ginger, garlic, curry powder, cumin, salt, cayenne and black pepper. Pour over chicken and turn to coat. Refrigerate overnight.
- 3 of 4 Heat gas grill to medium-high; for charcoal grill, bank coals to one side. Remove chicken from dish and scrape off as much marinade as possible. Coat with nonstick cooking spray and grill, bone-side down, 4 minutes. Flip over; reduce heat to medium. If cooking over charcoal, move legs to side without coals. Grill, covered 16 minutes more, until legs register 165 degrees F.
- 4 of 4 Meanwhile, prepare Raita: Blend yogurt, cucumber, garlic, lemon juice and salt. Serve chicken over couscous, if desired, with raita alongside.
Servings Per Recipe: 4
Per Serving: 6 g carb., 14 g Fat, total, 156 mg chol., 4 g sat. fat, 571 mg sodium, 350 kcal cal., 46 g pro., 1 g fiber