Ingredients
- 4 ea Chicken Legs & Thighs Skin Removed. Can sub other chicken cuts if wanted.
- 1 cup Yogurt Plain
- 3 tbs Olive Oil
- 4 cloves Garlic Minced
- 2 tsp Coriander
- 1 tsp Tumeric
- 2 tsp Chili Powder
- 1 tbs Garam Masala See notes.
- 1 tbs Paprika
- 2 tbs Lemon Juice
- 2 tbs Ginger Freshly grated
- 1 tsp Salt
Instructions
- Gather your ingredients.
- Combine all ingredients (other than the chicken) into a bowl. Mix well.
- This will be the marinade for the chicken.
- Cut deep slits into the chicken. This will help ensure the marinade and flavor penetrates the meat fully.
- Dip your chicken into the marinade. Be sure to get the marinade into those slits you cut.
- Place the chicken into a container in the fridge for at least 6, and up to 12 hours.
- Over direct heat, grill your chicken. Flipping once.
- Pull the chicken when internal temp hits 165 degrees.
- Serve & Enjoy!
Notes
- Here’s my recipe for Garam Masala.
- This chicken pairs great with my Masala Dip.
- This dish is traditionally made with the legs / thighs of the chicken. That said, you can use any other cut you want. Just keep in mind to not let it dry out while you grill it.
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