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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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?
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?