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Bangladesh Grilled Chicken

Name: Bangladesh Grilled Chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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

Prepared with a Greek yogurt, curry and chili powder marinade, you can count on this grilled chicken being full of flavor you’ll love.

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1 Food Prep 10 mins+ Marinade
2 Grill Prep 10–20 mins
3 The Cook 45 mins

Cooking for people

Ingredients

Marinade

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

Chicken

4 whole chicken legs
1 cup store-bought masala sauce (see note)
chopped fresh cilantro, for garnish

1 Food 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.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 450°F (High Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

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.

3 The 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.