Recipe by LilPinkieJ
Grilled curry chicken legs Recipe from Penzeys Spices. The Cilantro does have to be fresh for this recipe to make the paste. Buy the big package of legs; they’ll be gone in a minute. If you are lucky enough to have leftovers, these legs are great cold, too. The amount of CURRY POWDER called for will end up spicy-tasting, but not overly hot, which is a good middle of the road when feeding a crowd.
Top Review by breezermom
I made this on the grill, and it was really good. I took the skins off..(the easy way...just pulled the skin off with paper towels!). I found that I needed to leave a little space between the legs to get the proper browning. So I had two rows of legs...fine, since my grill could accomodate it! This recipe is not spicy! I made it as posted, and no one found it spicy or "hot"! If you want a spicier drumstick, add some red curry paste. I can't wait to use the leftovers in a salad...the chicken should be great in my salad! I also can't wait to try this with some added "fire"...red curry paste! Thanks for posting this easy and delicious recipe! Made for PRMR tag!
- 3 lbs chicken legs (about 20)
- 1⁄2 cup plain yogurt, low fat
- 1⁄2 bunch cilantro, fresh
- 1 medium onion, peeled and chopped
- 1 teaspoon sweet curry powder
- 1 teaspoon hot curry powder
- 1 teaspoon garam masala
- 1⁄2 teaspoon granulated garlic
- 1⁄2-1 teaspoon salt
Directions See How It's Made
- Wash the chicken legs and remove the skin. The easiest way to do this is to peel the skin down and over the end of the bone. Use a sharp knife to cut the skin, leaving a little piece clinging to the end, which will be nice and crispy when grilled, and will help satisfy the skin lovers. The meat should be pretty much skinless for this recipe, or the tenderizing marinade won’t be able to do its job.
- Place the legs in a single layer in a baking dish.
- To prepare the marinade, place the yogurt, Cilantro (ripped up a bit), chopped onion, SWEET and HOT CURRY POWDER, GARAM MASALA and GARLIC in a blender or food processor, blend until smooth.
- Pour evenly over the legs, turning to coat. Cover and refrigerate at least one hour; two is better, overnight is wonderful.
- To grill the chicken, light a medium amount of coals. When ashy (15 minutes or so) divide the coals in half and line both sides of the grill along the edges with the coals, leaving the middle coal-free.
- Before putting the grill top over the coals, spray the grill top well with nonstick cooking spray, or rub with vegetable oil, as the chicken legs have been known to be a bit on the sticky side, which is why it is best to turn them carefully with a spatula.
- Remove the legs from the marinade pan, sprinkle both sides with salt, and carefully place in a row down the center of the grill. Alternating the legs, meat side, bone side, etc. (just like they were in the package), will allow you to get more on the grill.
- Cover the grill, cook 15 minutes. Carefully turn the legs by sliding a spatula under them, and cook 15 minutes more.
- Some of the legs may lose the coating on the first side no matter how careful you are, but if you turn them and replace them right on top of the bits that stuck to the grill, the second side will be fine, and that can be the “presentation” side.
- After 30 minutes total cooking time, remove the legs to a platter.
- Serve with Saffron Rice, or a summery pasta or potato salad.