Grilled Tandoori-Style Chicken Legs Recipe

5 from 1 vote

A classic grilled tandoori chicken recipe made with creamy coconut milk and a collection of warm, Indian-inspired spices!

Course Main Course

Cuisine Indian

Keyword chicken leg, grilled chicken, tandoori

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 634kcal

Cost 12

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.