Tandoori Chicken Legs

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These legs get a triple blast of flavor: first from a soak in lemon juice and salt, then from a pungent marinade of spices and yogurt (which also tenderizes the meat), and finally from a bit of butter brushed on at the end of cooking.

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  • 6

Ingredients

  • For the chicken:
  • 2 Tbsp fresh lemon juice
  • Kosher or sea salt
  • 6 whole chicken legs (2 to 3 lbs)
  • Vegetable oil for the grill
  • For the marinade:
  • 1 Tbs finely grated fresh ginger
  • 1 large clove garlic, minced
  • Kosher or sea salt
  • 1/3 cup plain whole-milk yogurt
  • 3 Tbsp vegetable oil
  • 1 1/2 tsp fresh lemon juice
  • 1 tsp sweet paprika
  • 3/4 tsp hot dry mustard
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground turmeric
  • 1/4 tsp cayenne
  • 1/4 tsp freshly ground black pepper
  • For finishing:
  • 2 oz (4 Tbsp)unsalted butter, melted
  • 1/2 cup fresh cilantro leaves
  • 1 small red onion, thinly sliced
  • 1 medium lime, cut into wedges

Preparation

Step 1

Prepare the chicken:
1. Combine the lemon juice and 1 teaspoon salt in a large zip-top plastic bag and massage the bag until the salt crystals dissolve.

2. Pull the skin off the chicken legs. Using a sharp knife, make 2 or 3 deep slashes in each leg, almost to the bone. Toss the chicken legs in the lemon juice, seal the bag, and refrigerate for 15 minutes.

Marinate the chicken:
1. Mash the ginger, garlic, and 1 teaspoon salt to a paste with the side of a large knife and reansfer the paste to a small mixing bowl. Whisk in the remaining marinade ingredients.

2.Add the marinade to the chicken legs and massage the bag to thoroughly coat the legs. Seal the bag and refrigerate the chicken for at least 4 hours but preferably 12 to 24 hours.


Grill the chicken:
1. Prepare a gass or charcoal grill for indirect grilling over medium-high heat (400 degrees F). If using a gas grill, put a 9x13-inch foil drip pan on the inactive burners and fill it halfway with water. Replace the grill grate.

2. Clean the grate with a wire brush and, using tongs, wipe the grate with a paper towel or cloth dipped in oil.

3. Arrange the legs over the drip pan and away from the heat. Gill, flipping once, until an instand-read thermometer inserted into the thickest part of the meat reads 170 degrees F, 25 to 30 minutes.

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