Tandoori Chicken Legs

Tandoori Chicken Legs
Servings: 6 Prep 20 mins Marinate 4 hrs to 24 hrs Grill 30 mins

Ingredients

  • 1 onion, cut in eighths
  • 1 piece (2 inches) fresh ginger, peeled and quartered
  • 4 cloves garlic
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 container (8 ounces) plain low-fat yogurt
  • 6 chicken legs, skin removed (about 3-1/2 pounds)

Make It

1. Combine onion, ginger, garlic, oil, lemon juice, cumin, turmeric, cinnamon, allspice, salt and pepper in blender or small food processor. Pulse until smooth. Add yogurt; pulse to combine.

2. Cut 2 slashes down to bone on each thigh; pierce each drumstick 4 or 5 times with tip of knife.

3. Combine yogurt mixture and chicken in plastic food-storage bag; push out air; seal. Refrigerate for 4 to 24 hours. Remove chicken from bag; reserve marinade.

4. Prepare grill with hot coals around sides. Place drip pan in center. Position grill rack 6 inches above coals. Place chicken on rack.

5. Grill chicken, covered, 30 minutes until no longer pink near bone, turning over halfway during cooking; brush occasionally with marinade. Makes 6 servings.

To broil:

6. Broil chicken 6 inches from source of heat, 20 minutes per side.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 171, Fat, total (g): 9, chol. (mg): 52, carb. (g): 7, pro. (g): 16, sodium (mg): 430, Percent Daily Values are based on a 2,000 calorie diet.