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Grilled Curry Chicken Legs: A Flavorful Adventure

The aroma of curry always transports me back to my grandmother’s kitchen. She had a way with spices, transforming simple ingredients into feasts that tantalized the senses. I remember one summer evening, the air thick with the scent of grilling chicken and warm spices, as she unveiled a platter of glistening, golden-brown chicken legs. The slight char from the grill, coupled with the vibrant curry marinade, created a symphony of flavors I’ve been chasing ever since. Now, I’m excited to share my own version of this beloved dish!

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6-8
Yield: 20 chicken legs
Dietary Type: Dairy-Free (if using dairy-free yogurt)

Ingredients

3 lbs chicken legs (about 20)
½ cup plain yogurt, low fat (dairy-free yogurt can be substituted)
½ bunch cilantro, fresh
1 medium onion, peeled and chopped
1 teaspoon sweet curry powder
1 teaspoon hot curry powder
1 teaspoon garam masala
½ – 1 teaspoon salt
½ teaspoon granulated garlic

Equipment Needed

Blender or Food Processor
Baking Dish
Grill
Spatula
Non-stick cooking spray or Vegetable Oil

Instructions

Begin by washing the chicken legs. Removing the skin is key for allowing the marinade to fully penetrate the meat, resulting in a more flavorful and tender final product. The easiest way to remove the skin is to peel it down and over the end of the bone. Use a sharp knife to carefully cut the skin, leaving a small piece attached to the end. This little piece will become wonderfully crispy when grilled, offering a satisfying textural contrast.
Place the chicken legs in a single layer in a baking dish. This ensures that each leg is evenly coated with the marinade.
Now, let’s prepare the marinade. In a blender or food processor, combine the yogurt, cilantro (ripped up a bit), chopped onion, sweet curry powder, hot curry powder, garam masala, and granulated garlic. Blend until the mixture is smooth and vibrant green. The fresh cilantro is crucial here, providing a bright, herbaceous note that complements the warmth of the spices.
Pour the marinade evenly over the chicken legs, turning them to ensure they are thoroughly coated. Cover the baking dish and refrigerate for at least one hour. Two hours is better, and overnight is ideal, allowing the flavors to meld and the chicken to tenderize beautifully.
When you’re ready to grill, light a medium amount of coals. Allow them to burn until they are ashy, which usually takes about 15 minutes.
Divide the coals in half and arrange them along both sides of the grill, leaving the middle section coal-free. This indirect grilling method is essential for cooking the chicken legs evenly and preventing them from burning on the outside while remaining undercooked inside.
Before placing the grill top over the coals, generously spray it with non-stick cooking spray, or rub it with vegetable oil. Chicken legs have a tendency to stick, so this step is crucial for preventing them from tearing when you turn them.
Remove the chicken legs from the marinade. Sprinkle both sides with salt. Carefully place the legs in a row down the center of the grill, in the coal-free zone. Alternating the legs (meat side, bone side, etc.), just like they were in the package, will help you fit more on the grill at once.
Cover the grill and cook for 15 minutes.
Carefully turn the chicken legs by sliding a spatula underneath them. Cook for another 15 minutes.
You might notice that some of the marinade coating comes off on the first side, no matter how careful you are. Don’t worry! When you turn the legs, simply place them directly on top of the bits of marinade that stuck to the grill. This will ensure that the second side is beautifully coated and becomes the “presentation” side.
After a total of 30 minutes of cooking time, check the internal temperature of the chicken with a meat thermometer. It should reach 165°F (74°C). If the chicken isn’t quite done, continue grilling for a few more minutes, checking the temperature frequently. Once cooked through, remove the legs to a platter.
Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Expert Tips & Tricks

For an even deeper flavor, try adding a tablespoon of grated fresh ginger and a clove of minced garlic to the marinade.
If you don’t have a grill, you can bake these chicken legs in a preheated oven at 400°F (200°C) for about 35-40 minutes, or until cooked through.
To prevent flare-ups on the grill, make sure to trim any excess fat from the chicken legs before marinating.
If your grill tends to get very hot, consider using a double layer of foil under the chicken legs to further protect them from burning.

Serving & Storage Suggestions

Serve these grilled curry chicken legs hot off the grill with a side of saffron rice, a vibrant summery pasta salad, or a creamy potato salad. They are also fantastic served with grilled vegetables like bell peppers, zucchini, and onions.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. They are also delicious cold, making them perfect for picnics or lunchboxes. To reheat, simply microwave them for a minute or two, or bake them in a preheated oven at 350°F (175°C) until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	134 kcal	7%
Total Fat	8.5g	13%
Saturated Fat	2.5g	12%
Cholesterol	57mg	19%
Sodium	115mg	4%
Total Carbohydrate	1g	0%
Dietary Fiber	0.2g	0%
Sugars	0.5g	2%
Protein	12.7g	25%

Variations & Substitutions

For a spicier kick, add a pinch of cayenne pepper or a finely chopped chili pepper to the marinade.
If you’re out of yogurt, you can substitute it with coconut milk for a richer, creamier marinade with a subtle coconut flavor.
For a vegetarian option, try marinating and grilling tofu or halloumi cheese using the same marinade.
Experiment with different types of curry powder to create your own unique flavor profile. Madras curry powder offers a deeper, earthier flavor, while Thai curry powder provides a brighter, more citrusy taste.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of chicken legs?
A: Absolutely! Chicken thighs are a great substitute and will cook similarly to chicken legs. Adjust cooking time as needed to ensure they reach an internal temperature of 165°F (74°C).

Q: Can I marinate the chicken for longer than overnight?
A: While overnight is ideal, marinating for longer than 24 hours can sometimes make the chicken texture too soft.

Q: How do I prevent the chicken from sticking to the grill?
A: Ensuring the grill is clean and well-oiled is crucial. Also, avoid moving the chicken too much in the first few minutes of grilling, allowing a nice sear to form.

Q: What if I don’t have garam masala?
A: Garam masala is a blend of spices, but if you don’t have it, you can try substituting it with a pinch of cinnamon, cloves, and cumin.

Q: Can I freeze the marinated chicken?
A: Yes, you can freeze the chicken in the marinade. Thaw it in the refrigerator overnight before grilling.

Final Thoughts

I hope this recipe inspires you to create your own delicious grilled curry chicken legs and share them with your loved ones. The combination of smoky grilled flavor and aromatic curry spices is simply irresistible. Don’t hesitate to experiment with different spices and variations to create a dish that is uniquely your own. And remember, cooking is all about having fun and enjoying the process!

Grilled Curry Chicken Legs Recipe