A yogurt marinade produces extremely tender meat. The longer these drumsticks marinate, the deeper their flavor.
Slideshow:More Curry Recipes
1/4 cup plain whole milk yogurt
1 tablespoon freshly squeezed lime juice
1 tablespoon Madras curry powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds chicken drumsticks
Lime wedges and cilantro leaves, for serving
1/2 Lime wedges and cilantro leaves
How to Make It
In a large bowl, stir together the yogurt, lime juice, curry powder, salt and pepper. Add the chicken and toss until thoroughly coated in the yogurt mixture. Transfer to a resealable plastic bag and seal tightly, pressing out any air, then refrigerate for at least 1 hour and up to 24 hours.
Heat a grill over moderate heat. Lightly oil the grill rack and grill the chicken legs until the underside is well browned, about 10 minutes. Flip the chicken and continue to cook, turning occasionally, until browned all over and just cooked through, about 15 minutes more.
Serve the chicken legs with lime wedges and cilantro.
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Review Body: I wanted to do something different for grilling chicken, and had curry powder in mind, which is how I found this recipe. I've marinated chicken in buttermilk before, but this was the first time trying yogurt. I doubled the marinade because I'm not a chicken leg fan. I used boneless, skinless chicken thighs instead.
This is such a simple recipe but so good. The chicken was super tender and flavorful. I forgot the lime wedges and the cilantro at the end. I even have cilantro in the garden! It was a stressful week, and my mind has been somewhere else. When I do this next time, I won't forget.
I paired this with a great spinach, strawberry, and blueberry salad with a blush wine vinaigrette. The flavors of the chicken and the salad played well off each other.