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.
Get all your ingredients prepared and ready before you start cooking.
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.
Blend the coriander with the juice of one or two limes to make a paste.
Add the yoghurt and whisk until smooth.
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.
When ready to cook, rub off any excess marinade from the chicken and skewer them.
Build a direct heat fire and when hot, place the chicken leg skewers over the coal to cook for about 25 minutes.
As the chicken legs cook, be sure to baste them with the melted ghee to keep the meat moist.
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.
Transfer the grilled chicken legs to a serving platter. You can garnish them with red onion, cucumber and lime wedges.
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?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
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Grilled Chicken Legs
These grille chicken legs are so good. The meat from the leg and thigh is the tastiest on the bird. For best results, let the chicken marinate for 24 hours but you could go straight to cooking if in a rush for deliciousness.
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)
Instructions
- Skin the chicken legs and score with a sharp knife on both sides.
- Rub the garlic and ginger paste, cumin, garam masala, the juice of one lime and salt into the flesh of the chicken legs and leave for 10 to 20 minutes
- Meanwhile, blend the coriander, the juice of one or two limes and the chillies into a smooth paste. You can add a drop of water if needed to assist blending.
- Mix this paste with the yoghurt and whisk until smooth. Pour it all over the chicken legs and rub it in. Allow to marinate for 30 minutes while you light up your barbecue or up to 24 hours. You could just go straight to cooking if you're in a rush but the additional marination time does have its flavour benefits.
- Build a direct heat fire with sufficient charcoal to cook the chicken for about 25 minutes. I recommend using lump wood charcoal that has not been treated with lighter fluid. If using lumpwood char coal, you do not need to wait for all of the coals to turn white.
- When it is uncomfortably hot to hold your hand at cooking height for longer that 2 seconds, your good to start cooking.
- Wipe off any excess marinade from the chicken and skewer the chicken legs by weaving the skewers through the meat.
- Place the skewers over the hot coals and cook for about 20 to 25 minutes, turning often for an even cook.
- When the chicken is almost cooked, baste often with the melted ghee. The chicken legs are cooked when they reach an internal temperature of 74°C/165F.
- Season with salt to taste and allow to rest for 5 minutes before serving.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 642Total Fat: 50gSaturated Fat: 15gTrans Fat: 0gCarbohydrates: 18gFiber: 2gSugar: 10gProtein: 171g
Natalie Scott
Saturday 3rd of August 2024
YUM!!! I used chicken breast, and air fried for around 13 minutes. Came out SO TASTY! lovely recipe thanks for sharing, be lovely a wrap with salsa, onions, salad. This one is going in my recipe folder.
Dan Toombs
Sunday 4th of August 2024
Thank you and yes it would make a lovely wrap, good idea. Dan
Jim
Tuesday 23rd of March 2021
Just had these, they were great, another one of your recipes I'll be cooking again, next time on the bbq. Please keeps the recipes coming, great work. Just made another batch of your base sauce at the weekend too
Dan Toombs
Thursday 25th of March 2021
Great to hear, thanks very much for your support. Dan
Jim Lyons
Tuesday 23rd of March 2021
Just had these, they were great, another one of your recipes I'll be cooking again, next time on the bbq. Please keeps the recipes coming, great work. Just made another batch of your base sauce at the weekend too
Dan Toombs
Thursday 25th of March 2021
Great to hear, thanks very much for your support. Dan
Pearl Martin
Monday 5th of February 2018
Looking forward to making this recipe, wondered If it can be frozen at any stage please ? Thanks !
Dan Toombs
Monday 5th of February 2018
Hi Pearl
You can freeze the chicken once cooked. I wouldn't recommend freezing it with raw with the marinade on as the yoghurt will become clumpy.
Thanks, Dan
Sak
Friday 5th of May 2017
Great recipe. So easy to make and used up an almost binned coriander bunch.
Dan Toombs
Saturday 13th of May 2017
Great to hear Sak! Thank you very much.
Dan