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Make juicy Tandoori Chicken Legs and bring Indian-inspired flavors to your next backyard barbecue! Soak drumsticks in a simple, savory marinade rich with coconut milk, lime, and savory spices and toss them on the grill or in the oven for the most tender and flavorful chicken.
Why You’ll Love These Indian Chicken Drumsticks
Delicious Details
- Cuisine Inspiration: Indian-inspired
- Primary Cooking Method: Grill or Oven
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
While the word “tandoori” often evokes thoughts of spicy Indian cuisine, it actually refers to the method of cooking in a tandoor oven. Using the grill or cooking the chicken on a rack in the oven produces a similar result. For the flavor, it’s really all about the marinade, and when you make it yourself, you control how spicy it is.
In fact, that’s why I like taking inspiration from Indian dishes and making it myself. My husband enjoys all the food from India, but sometimes the spice and richness can be a bit much for me and the kiddos. I love this chicken drumsticks recipe for its ease of preparation and amazing flavor without overdoing the heat. It’s almost like getting takeout but it’s actually from my own kitchen! Here’s why you’ll love this tandoori chicken recipe:
- You can control the heat level. I love making Indian-inspired dishes at home because I can control the level of spice. This makes it accessible to those of us who may not prefer a lot of heat! But you can also add more spiciness if that’s to your taste.
- The wonderful spice mix. These tandoori chicken drumsticks are marinated with a lot of warm and smoky spices including cinnamon, cumin, and cardamom. They are so flavorful and succulent but definitely not blow-you-away hot.
- Super tender, but dairy free. The marinade recipe uses coconut milk as the base instead of traditional yogurt, to make it dairy free. The acid in the yogurt is supposed to help the flavors work their way through the meat. The acid in this marinade comes from lime juice, which adds even more zing!
- So versatile. I love that you can cook these Indian drumsticks on the grill or in the oven (since I don’t have a tandoor myself)! I’ve included instructions for each cooking method below to guide you through it.
What You’ll Need
Here are the ingredients you need to make tandoori chicken. Check your spice cabinet before you start to make sure you have all the spices you’ll need for these savory Indian drumsticks. Don’t forget to scroll down to the recipe card at the end of this post for the full ingredient amounts.
- Coconut Milk: I used light coconut milk in this recipe but you could also use full-fat coconut milk.
- Lime: Both the zest and juice are needed.
- Cilantro: You’ll use fresh cilantro in the marinade and for a garnish.
- Garlic: Fresh garlic brings wonderful flavor to the chicken.
- Ground Spices: You’ll use a mix of dried ground ginger, paprika, cinnamon, cardamom, cumin, turmeric, salt, and pepper.
- Chicken Legs: Pick up one big package, about 3-4 pounds of chicken.
How to Make Chicken Tandoori
Follow my simple methods for making the juiciest, most flavorful chicken tandoori. I’ve included details for cooking these on the grill or in the oven.
- Make the marinade. In a bowl, combine the coconut milk, lime zest and juice, cilantro, garlic, paprika, salt, cinnamon, ginger, cardamom, cumin, turmeric, and black pepper. Stir until well mixed.
- Marinate the drumsticks. Transfer the marinade and chicken legs to a large plastic storage bag or a bowl and mix around until the chicken is thoroughly coated. Place in the refrigerator for at least 4-6 hours or overnight.
- To grill the chicken. Preheat your grill to medium, remove the chicken from the marinade, dry it with paper towels, and place it on the grill. Grill over indirect medium heat for 40-50 minutes, or until the juices run clear and the meat reaches a temperature of 165°F.
- To bake the chicken. Preheat the oven to 450°F, and place a cooling rack on top of a cooking sheet. Remove the chicken from the marinade, dry it with paper towels, and place it on the rack. Bake for 30 minutes, flip the legs, then bake for an additional 10-15 minutes, or until the juices run clear and the meat reaches a temperature of 165°F.
- Garnish and serve. Sprinkle with additional cilantro for garnish if desired and serve immediately.
Tips for Success
- Marinate the chicken for as long as possible. The longer the chicken sits in the marinade, the longer it will soak up all those good flavors and make an extra flavorful result. If you can, 4-6 hours is an ideal length of time to marinate the chicken.
- Prepare the chicken the night before. To help with prep, you can prepare the chicken and the marinade the night before and keep it in an airtight container or sealable bag in the fridge. This also means the chicken will have longer to marinate, which goes back to tip no. 1!
- Use a thermometer. An instant read thermometer will help ensure you’ve cooked the chicken to a safe temperature, but still keep it nice and juicy.
- You can serve the chicken warm or at room temperature. This chicken is so good served hot off the grill, simply warm, or even at room temperature, making it great for picnics or potlucks.
- Make it at an outdoor picnic. Speaking of picnics, you can prepare the chicken and marinade in advance, then bring it along in a sealable bag in a cooler to toss on the grill at your picnic site. You could also bring tandoor chicken camping and cook it on your campsite grill.
FAQs
Tandoori chicken is a South Asian dish of chicken marinated in yogurt and spices and roasted in a tandoor, a cylindrical clay oven.
The main difference is that tikka masala uses pieces of cut-up chicken while tandoori chicken typically calls for a whole or half chicken.
How to Store and Reheat Leftovers
Fridge – Store leftover tandoori chicken legs in an airtight container in the fridge for up to 3 days.
Freezer – To freeze uncooked drumsticks, place the chicken and marinade in a freezer-safe sealable bag and freeze for up to 3 months. Defrost it in the fridge before proceeding with the recipe. You can also freeze leftover chicken legs. Place the chicken in a freezer-safe bag or airtight container and store it in the freezer for up to 3 months. Defrost it in the fridge before reheating.
Reheat – To serve, place the chicken in a microwave-safe dish and gently heat in the microwave in 30-second increments until heated through. To heat in the oven, place the chicken on a baking sheet and heat in the oven on low until hot.
Make it a Meal
Wondering what to serve with your tandoori chicken? Here are some options that would pair perfectly with these Indian drumsticks:
- Have some naan. Even if you have to avoid wheat, you can still have the classic pairing and enjoy my gluten free naan recipe.
- With cauliflower rice. My Browned Butter Cauliflower Rice can be made with ghee (clarified butter) for an Indian touch to this low-carb side dish that also keeps it paleo.
- White or brown rice. My methods for making white rice or brown rice will help you make perfect rice to go along with these chicken legs.
- Flavorful rice. My Cilantro Lime Rice would be so wonderful with this tandoori chicken recipe! Lime in the rice and in the chicken will bring loads of bright and sweet citrus flavor.
- Add vegetables. Tandoori chicken legs plus a side of Air Fryer Broccoli would make for a healthy and light dinner. My Crispy Air Fryer Green Beans also make a great pairing with this chicken dish.
- A side of potatoes. Potatoes and chicken just seem made for each other, and you have several options here. Go neutral with fluffy Instant Pot Mashed Potatoes, or make a pile of Air Fryer French Fries.
More Indian-Inspired Recipes
Tandoori Chicken Legs
Ingredients
- 1 14 -oz. can light coconut milk
- 1 lime zest and juice
- 2 tablespoons minced cilantro, plus additional for garnish, if desired
- 2 cloves garlic, crushed
- 1 tablespoon paprika
- 2 teaspoons kosher salt
- 2 teaspoons cinnamon
- 1 teaspoon dried ground ginger
- 1 teaspoon cardamom
- 1 tablespoon cumin
- 1 teaspoon turmeric
- ½ teaspoon ground black pepper
- 3-4 pounds chicken legs
Instructions
- In a bowl, combine the coconut milk, lime zest and juice, cilantro, garlic, paprika, salt, cinnamon, ginger, cardamom, cumin, turmeric, and black pepper. Stir until well mixed.
- Transfer the marinade and chicken legs to a large plastic storage bag or a bowl and mix around until the chicken is thoroughly coated. Place in the refrigerator for at least 4-6 hours or overnight.
For grilling the chicken:
- If you are grilling, preheat your grill to medium, remove the chicken from the marinade, dry with paper towels, and place on the grill. Grill over indirect medium heat for 40-50 minutes, or until the juices run clear and the meat reaches a temperature of 165°F.
- Sprinkle with additional cilantro for garnish if desired and serve immediately.
For baking the chicken:
- If you are baking, preheat the oven to 450°F, and place a cooling rack on top of a cooking sheet. Remove the chicken from the marinade, dry with paper towels, and place on the rack. Bake for 30 minutes, flip the legs, then bake for and additional 10-15 minutes, or until the juices run clear and the meat reaches a temperature of 165°F.
- Sprinkle with additional cilantro for garnish if desired and serve immediately.
Did you make this?
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I made baked legs for my kids and they loved it. thanks for such a delicious recipe.
I’m so glad you and your kids enjoyed the chicken legs recipe!
Yummy – I would love a plate of those. They look amazing! Do you recommend searing over high heat for the last minute or will it just burn the coconut based marinade?
Love all your gritty picnic anecdotes, but you have redeemed yourself today. Wonderful recipe, and I’m so happy to cook alongside you for this picnic!
How do you think this would work with boneless chicken breasts? My family absolutely refuses to eat chicken on the bone.
Yes, I’ve done exactly the same thing with breasts. I actually cut them into large chunks and put it in the oven, but I don’t think that is necessary.
Your picnic streak has ended because this is a WINNER!! Thanks for the laughs!
Yeah, at least I can look back and laugh!
Ooh love your Tandoori chicken and all flavorful spices you’ve added !I bet the coconut milk adds its own creamy richness and flavor !So yum!
This chicken looks amazing, love all of the spices!
I’m glad you finally get to enjoy a picnic! Especially with this delicious chicken!
This chicken looks absolutely delicious!!
LOL, I hope there a lots of better picnic days in your future!!! Boy, does your chicken look irresistible!!! I may not be able to wait till my next picnic to try it 🙂
What a wonderful change up to chicken! I love it! I am drooling looking at your photos!
It’s not a picnic without drumsticks!
Awww, maybe these tasty chicken legs are the “charm” you need for better picnic situations. They’re definitely worth it in humidity, wind, a way to combat annoying friends…They look delish! I love the idea of coconut milk too.
Thanks Nichole, I hope so 🙂
I love Indian food and spices so these chicken legs would be great for my picnic basket.
It really adds such amazing flavor!
Oh boy! You and picnics don’t mix, but this chicken sounds delicious with or without the picnic 😉
I’m happy to send the hubby out to the grill and enjoy these in my kitchen 🙂