Indian-Spiced Grilled Chicken Legs
Everyone needs a go-to chicken recipe, and if you haven’t found yours yet, we humbly suggest you consider ours. Spiced, but not too spicy, these tender chicken legs are marinated in advance, so you can toss them on the grill and have them on the table in 30 minutes.
We didn’t include cannabis in this recipe, so you can serve them as-is to just about anyone. We highly recommend dipping them in our cananbis-infused raita and mango chutney for an extra-special meal.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1 tbsp coriander seed
1 tbsp cumin seeds (or ground cumin)
1 tsp red chili, crushed
½ tsp turmeric
1 tbsp garam masala
1 tbsp ginger, finely grated
1 garlic clove, minced
1 ½ tsp salt, plus more to taste
1 cup plain low-fat yogurt
2 chicken legs, split into drumsticks and thighs
2 tbsp olive oil
In a dry frying pan, lightly toast coriander and cumin seeds on low heat until aromatic. Remove from heat and add chili, turmeric and garam masala. Crush in a mortar and pestle, or pulse quickly in a spice blender.
Combine ginger and garlic with 1 ½ tsp of salt in a large bowl. Using a wooden spoon, mash the mixture into a coarse paste. Then, add the spice blend and stir in the yogurt.
Remove the skin from the chicken thighs and make 3-4 deep slashes on both sides of the thighs and drumsticks to ensure that the marinade will penetrate the chicken. Add the chicken to the marinade, tossing until well coated. Refrigerate for at least 4 hours (ideally overnight).
Preheat your grill or grill pan to medium-high heat.
Remove the chicken from the marinade, scraping some of it off. Lightly brush the chicken with olive oil and season with salt and black pepper. Rub the grill well with oil before placing chicken on it. Grill chicken for 25-30 minutes, turning occasionally, until lightly charred and juices run clear when pierced with a knife.
Transfer to a platter and serve.