Description
This grilled chicken legs recipe is marinated with a blend of spices and yogurt, making it flavorful and juicy.
Ingredients
Scale
- 2 pounds whole bone-in skinless chicken legs (legs and thighs)
- 1 teaspoon salt
- 2 teaspoons freshly squeezed lime juice
- 2 teaspoons ginger garlic paste
- 1 teaspoon Kashmiri red chili powder
- 2 tablespoons thick plain yogurt (dahi, curd) (or Greek yogurt)
- 1 teaspoon ginger garlic paste
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon black pepper powder
- ½ teaspoon turmeric powder
- ½ teaspoon roasted cumin powder
- ½ teaspoon garam masala powder
- 1 teaspoon coriander powder
- 2 tablespoons mustard oil (or any other oil)
- 1 teaspoon freshly squeezed lime juice
- 2 tablespoons unsweetened heavy cream
- 1 tablespoon Kasuri methi
- 1 tablespoon salted butter
- 1 teaspoon chaat masala powder
- lime wedges
- onion slices
Instructions
- Wash the whole chicken legs (thighs and legs) and pat the pieces dry using a paper towel. Make 3-4 slits on each piece using a sharp knife.
- Mix the ingredients for the first marinade in a bowl. Add the chicken to the bowl and mix well with the marinade using your fingers. Cover the bowl with a lid or a cling film and refrigerate for an hour.
- Add the ingredients for the second marinade to the bowl and mix them well with the chicken.
- Cover the bowl with a lid or a cling film and refrigerate for at least 4-5 hours or better overnight.
- Preheat the oven to 360℉ (180℃). Set a baking tray on the lower half of the oven and keep a wire rack above the baking tray. Shake off the excess marinade and arrange the chicken pieces on the wire rack. Grill for 15 minutes.
- Flip the chicken using a tong and grill for another 15-20 minutes until they are cooked well. Baste the chicken 1-2 times with butter while grilling.
- Set the oven to broil and broil the chicken for 4-5 minutes until it is slightly charred. Remove from oven and brush with butter. Sprinkle chaat masala on top. Serve hot with lime wedges and onion slices.
- Line the basket of the air fryer with aluminum foil. Leave some space on the sides for the air to flow. Place chicken on the basket in a single layer and air fry at 400℉ (200℃) for 15 minutes. Baste with butter and flip using a tong and air fry for another 15 minutes until slightly charred and browned. Sprinkle chaat masala on top. Serve hot with lime wedges and onion slices.
- Heat a pan (preferably a grill pan) over the stovetop on medium heat. Transfer the marinated chicken to the hot pan and drizzle 2-3 tbsp of oil all over. Cover the pan and cook on medium heat for 8-10 minutes.
- Flip and cover the pan and cook for another 8-10 minutes. Remove the lid and increase the heat to high and cook until all the liquid is evaporated.
- Place a wire rack on the stovetop and keep the chicken over the rack. Cook over direct heat on both sides until slightly charred. Flip a few times while cooking. Serve hot.
- Preheat your outdoor grill to medium-high heat. If using a gas grill, line the grates with aluminum foil to prevent the marinade from dripping and causing flare-ups.
- While the grill is preheating, remove the chicken from the marinade and let the excess marinade drip off.
- Place the pieces on the hot grill over direct heat.
- Grill for about 20-25 minutes, turning occasionally to achieve even cooking and a nicely charred exterior. Baste with butter a few times while grilling.
Notes
- Marinating overnight enhances the flavors.
- Adjust the spice levels according to your taste.
- Can also be cooked on a stovetop if grilling is not an option.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Main Course
- Method: Grilling, Air frying, Pan frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 150mg