Servings: 6
These legs get a triple blast of flavor: first from a soak in lemon juice and salt, then from a pungent marinade of spices and yogurt (which also tenderizes the meat), and finally from a bit of butter brushed on at the end of cooking. Removing the skin from your chicken legs before grilling may seem like a waste of potentially crisp deliciousness, but it helps the marinade penetrate the meat more easily, as does making deep slashes in the meat before marinating.
Serve with Grilled Naan Filled with Herbs and Cheese or Basmati Rice Salad with Mango and Cucumber.
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Easy and delicious. I already had boneless skinless thighs on hand, so used them with excellent results. Grilled off the fire for first 20 minutes (10 per side), then another 8 mins or so direct heat to get a nice char.
Absolutely delicious !
Chicken was crispy and moist, delicious. Maybe could have been spicier?
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