Classic tandoori chicken is traditionally marinated in yogurt, lemon juice, and plenty of spices. In fact, the term tandoor refers to a clay oven that generates an intense heat. Fortunately, you won't need a clay oven to make this recipe - a regular grill will work just fine.
To make a dairy-free version of tandoori, swap out the yogurt for coconut milk and pack in the spices. Speaking of spices, garam masala is a blend of ground spices that you should be able to locate at your grocery store; it's made of cloves, cinnamon, nutmeg, bay leaf, cumin and other warm spices.
Plan ahead for this recipe: marinate the chicken mid-morning and allow the chicken legs to soak in the flavors and spices for 5-6 hours, if possible. The grilled chicken covered in creamy coconut milk and warm spices will truly be worth the wait! Serve alongside a salad or vegetable dish!
Grilled Tandoori-Style Chicken Legs Recipe
Serves: 4 Prep: 15 min Cook: 1 h
Ingredients
- 6 whole chicken legs, skinless
- 1 cup coconut milk
- 2 tbsp. lemon juice
- 4 garlic cloves, minced
- 1 tbsp. fresh ginger, minced
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 1 tsp. cayenne
- 1 tbsp. garam masala
- 1 tbsp. paprika
- 2 tbsp. coconut oil
- Sea salt and freshly ground black pepper
Preparation
- Pour olive oil into a skillet over medium heat.
- Add the cumin, turmeric, cayenne, garam masala, and paprika; cook for 1 to 2 minutes, stirring the whole time.
- Remove the skillet from heat and let cool.
- Pour the coconut milk, lemon juice, garlic, and ginger into the skillet and stir.
- Place chicken in a bowl or container and pour the coconut milk sauce over the chicken. Let the chicken marinade for 45 minutes to 6 hours.
- Prepare the grill for indirect cooking and remove the chicken from the marinade.
- Grill chicken over direct high heat for 4 to 5 minutes, then place over indirect heat.
- Cover and cook for another 40 to 45 minutes, covered.
- Finish the cooking over direct heat for another 2 to 3 minutes per side.
📖 Recipe
Grilled Tandoori-Style Chicken Legs Recipe
Ingredients
- 6 whole chicken legs skinless
- 1 cup coconut milk
- 2 tbsp. lemon juice
- 4 garlic cloves minced
- 1 tbsp. fresh ginger minced
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 1 tsp. cayenne
- 1 tbsp. garam masala
- 1 tbsp. paprika
- 2 tbsp. coconut oil
- Sea salt and freshly ground black pepper
Instructions
- Pour olive oil into a skillet over medium heat.2 tbsp. coconut oil
- Add the cumin, turmeric, cayenne, garam masala, and paprika; cook for 1 to 2 minutes, stirring the whole time.1 tsp. ground coriander, 1 tsp. ground cumin, 1 tsp. ground turmeric, 1 tsp. cayenne, 1 tbsp. garam masala, 1 tbsp. paprika, Sea salt and freshly ground black pepper
- Remove the skillet from heat and let cool.
- Pour the coconut milk, lemon juice, garlic, and ginger into the skillet and stir.1 cup coconut milk, 2 tbsp. lemon juice, 4 garlic cloves, 1 tbsp. fresh ginger
- Place chicken in a bowl or container and pour the coconut milk sauce over the chicken. Let the chicken marinade for 45 minutes to 6 hours.6 whole chicken legs
- Prepare the grill for indirect cooking and remove the chicken from the marinade.
- Grill chicken over direct high heat for 4 to 5 minutes, then place over indirect heat.
- Cover and cook for another 40 to 45 minutes, covered.
- Finish the cooking over direct heat for another 2 to 3 minutes per side.
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