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Recipe Summary

prep:
20 mins
grill:
20 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist
Raita

Directions

Instructions Checklist
  • Remove skin from chicken legs (use a paper towel to get a grip on the skin). Make a few slash marks in legs so marinade can soak in. Place legs in a glass dish or resealable plastic bag.

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  • In a medium bowl, combine yogurt, lemon juice, ginger, garlic, curry powder, cumin, salt, cayenne and black pepper. Pour over chicken and turn to coat. Refrigerate overnight.

  • Heat gas grill to medium-high; for charcoal grill, bank coals to one side. Remove chicken from dish and scrape off as much marinade as possible. Coat with nonstick cooking spray and grill, bone-side down, 4 minutes. Flip over; reduce heat to medium. If cooking over charcoal, move legs to side without coals. Grill, covered 16 minutes more, until legs register 165° F.

  • Meanwhile, prepare Raita: Blend yogurt, cucumber, garlic, lemon juice and salt. Serve chicken over couscous, if desired, with raita alongside.

Nutrition Facts

350 calories; fat 14g; cholesterol 156mg; saturated fat 4g; carbohydrates 6g; insoluble fiber 1g; protein 46g; sodium 571mg.
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