Cooking for 4 people
Ingredients
- 3 tbsp.
Greek yogurt
- 1 tsp.
curry powder
- 1 tsp.
ground turmeric
- 1 tsp.
ground coriander
- 1 tsp.
kosher salt
- 2 tsp.
red chili powder
- 4
whole chicken legs
- 1 cup
store-bought masala sauce (see note)
-
chopped fresh cilantro, for garnish
1Food Prep
In a large bowl, mix together your marinade ingredients. Rub your marinade all over your chicken until well coated. Cover and place in the refrigerator to marinate for at least 1–2 hours, up to overnight.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 450°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Remove your chicken from the marinade and place it skin side down, directly over the coals on the hotter side of the grill.
Close the lid and cook for about 5–6 minutes on the skin side, or until you have good grill marks.
Then, flip your chicken over, brush it with some of the masala and cook for another 2–3 minutes.
Move your chicken to the cooler side of the grate and continue to cook for about 30 minutes, until your chicken reaches an internal temperature of 165ºF. Baste with the masala every few minutes as the chicken cooks.
Garnish your chicken with fresh cilantro and serve hot.
For safe meat preparation, reference the USDA website.
