Baked or Grilled Tandoori Chicken Legs
A simple marinade filled with exotic flavors brings mild but flavorful Indian-inspired flair to your picnic with Baked or Grilled Tandoori Chicken Legs.
- one 14 oz. can light coconut milk
- juice and zest of a lime
- 2 Tablespoons minced cilantro, plus additional for garnish, if desired
- 2 cloves garlic, crushed
- 1 teaspoon dried ground ginger
- 1 Tablespoon paprika
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
- 1 Tablespoon cumin
- 1 teaspoon turmeric
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 3-4 pounds chicken legs
Combine all of the ingredients except the chicken legs and stir until thoroughly combined.
Transfer the marinade and chicken legs to a large plastics storage bag or a bowl and mix around until the chicken is thoroughly coated. Place in the refrigerator for at least 6-8 hours or overnight.
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.
If you are grilling, preheat your grill, 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.
Calories: 345kcal | Carbohydrates: 5g | Protein: 21g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 120mg | Sodium: 941mg | Potassium: 315mg | Fiber: 1g | Vitamin A: 715IU | Vitamin C: 0.6mg | Calcium: 32mg | Iron: 2.1mg