Name: Grilled Chicken Legs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 6 whole chicken legs with thighs attached; 70ml (1/4 cup) Greek yoghurt, whisked until smooth; 1 large bunch of fresh coriander; 2 tbsp garlic and ginger paste; 2 green chilli peppers (more or less to taste); Juice of 2 to 3 limes; 1 tsp cumin powder; 1 tsp garam masala; 3 tbsp melted ghee or butter for basting; salt and pepper to taste; Lime wedges for serving.; Sliced red onion and cucumber to garnish ()optional)

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You can cook these grilled chicken legs in a way convenient for you.

These grilled chicken legs are out of this world delicious. You can cook them however you like and I give options below. I prefer to skewer them up and cook over hot coals which gives the grilled chicken legs an amazing charred flavour.

This is actually a simplified version of my hariyali chicken tikka. That marinade could be used to grill up these chicken legs but sometimes the simple recipes are equally as good.

About this recipe.

I have been making this grilled chicken recipe for many years. You might recognise it if you have been following my blog for a while as I first posted it back in 2014. This is the updated version.

Which chicken should you use for this recipe.

You could really use any chicken pieces for this grilled chicken recipe. As the title of the recipe implies, I recommend using chicken legs with the thigh attached, so the whole leg.

The chicken legs and thighs are the juiciest part of the chicken. They are also cheaper than chicken breasts.

Why do you removed the chicken skin?

This is standard when making grilled chicken legs the Indian way. There is so much flavour in the marinade, the skin just won't be missed. That said, if you are a big fan of crispy charred chicken skin, go ahead and leave it on.

Removing the chicken skin will help prevent flareups and of course it's healthier.

Do you have to cook these grilled chicken legs over charcoal?

Not at all! That's the way I prefer them so if you like to get outside and cook, this could be the perfect recipe for you.

If you would prefer, you could air fry the chicken legs or place them in your oven at 200°C/400°F for about 30 minutes or until the internal temperature reaches 74°C/165°F. I recently made tandoori chicken legs in my air fryer if you'd like to check them out.

If you don't have skewers, you could also lightly grease a cooking grate and cook them on the grate on your barbecue.

How do you skewer the chicken legs?

Many people don't know how to skewer meat properly. There is a skill to it but it's an easy skill.

Whether you are skewering these grilled chicken legs or tikka, you want to weave the skewer through the chicken, not just push the skewers through. This will help secure the chicken on the skewers.

If you don't weave it through, then the chicken will not be attached to the skewer tightly enough. So when you go to turn the skewers, the meat won't turn but instead stay facing down.

How long can you store leftovers in the fridge?

You can easily store your grilled chicken legs in the fridge for up to three days. Then just reheat them in your microwave, air fryer or oven until hot.

Personally, I feel these grilled chicken legs are best on the day you cook them though. If storing in the fridge, you might like to tear the meat off the bones and make one of these delicious tandoori chicken burgers.

Can you freeze these grilled chicken legs?

You can and they will freeze well for up to 3 months. Be sure to cook them first. Marinated chicken doesn't freeze well and should be done up to a day before cooking.

Step by step photographs.

The ingredients for the recipe. — Get all your ingredients prepared and ready before you start cooking.

The chicken legs skinned and scored. — You could actually leave the skin on but I find it better to remove the skin and score the chicken for this recipe. It's healthier and is less likely to flare up when cooking.

Blending the corander with lime juice to make a paste. — Blend the coriander with the juice of one or two limes to make a paste.

Stirring the yoghurt into the coriander paste. — Add the yoghurt and whisk until smooth.

The chicken in a bowl covered with the marinade. — Rub the lime juice, salt, ground spices and garlic and ginger paste into the chicken. Let this sit for 10 minutes and then stir in the yoghurt to marinate for up to 24 hours.

The marinated chicken legs on skewers. — When ready to cook, rub off any excess marinade from the chicken and skewer them.

The skewered chicken cooking over the hot coals. — Build a direct heat fire and when hot, place the chicken leg skewers over the coal to cook for about 25 minutes.

Basting the grilled chicken legs with melted ghee. — As the chicken legs cook, be sure to baste them with the melted ghee to keep the meat moist.

The grilled chicken legs cooked and ready to serve. — When the grilled chicken legs reach an internal temperature of 74°C/165°F, they're ready to take off the heat. Allow to rest for 5 minutes before serving.

The grilled chicken legs served with lime wedges, sliced red onion and cucumber slices. — Transfer the grilled chicken legs to a serving platter. You can garnish them with red onion, cucumber and lime wedges.

Grilled chicken leg with salad vegetables served on a plate at the table. — Serve it all up and enjoy!

You will find many spicy and delicious recipes on my blog. Here are some you've got to try!

Curry house style base sauce - Make a curry just like those at the best curry houses using this sauce.
Lamb Bhuna from Scratch - This one is from my book 'The Curry Guy One Pot'
One Pot Chicken Dhansak - from my book 'The Curry Guy One Pot
Asian Honey Glazed Baked Salmon
Sri Lankan Black Chicken Curry
Peruvian Chicken - Pollo a la Brasa
Korean Braised Beef Stew
Dal Makhani - An Indian restaurant favourite!
Tonkotsu Broth - When only the best will do. This one takes some time but it is just like you find at the best ramen restaurants!
Tonkotsu Ramen - Use that homemade tonkotsu broth in this ramen!
The Best Butter Chicken - Try it and you'll agree.
Authentic Saag Recipe - This is so good
Thai Beef Green Curry - Authentic recipe with homemade curry paste
Air Fryer Chicken Biryani
Cajun Mac and Cheese - The creamiest mac on the planet!
One Pot Chicken Vindaloo
Chicken 65 - One of my favourites. You might also like to try this air fryer chicken 65.
One Pot Chicken Chilli Garlic Curry
Homemade Sriracha Sauce - So much better than any sriracha you can purchase!
Tandoori Chicken Tikka - Homemade is alway best and this recipe gets restaurant quality results.

Have you tried this grilled chicken recipe?

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Yield: 4 to 6