Get: - 1lb chicken drumsticks
- 1 cup yogurt
- 3 Tbsp vegetable oil
- 2 Tbsp lemon juice
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground turmeric
- 1 teaspoon black pepper (was cayenne)
- 1 Tbsp garam masala (i used half Kashmir Masala from piquant post)
- 1 Tbsp sweet (not hot) paprika
- 1 teaspoon ground ginger (recipe called for fresh: 2 Tbsp minced fresh ginger)
- 1 teaspoon salt
Do: - Heat the spices in oil: Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely.
- Whisk cooked spices into yogurt, add lemon juice, garlic, onion, salt, ginger.
- Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.
- Shake off excess marinade, place chicken on hot side of grill. You want the chicken coated, but not gloppy.
- Sear until blackened a bit, 2-3 minutes
- Cook to temperature
Results - Marinade was tasty!
- Chicken did not grill well at all. On-bone chicken cooks very unevenly, its annoying. Consider thighs next time.
- Way too wet, basically did not grill at all. When it says "wipe off marinade" i left a lot of it on there, and i think that just made it stick and suck. Marinate longer, and then wipe off like, seriously ALL of it.
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