Indian-spiced grilled chicken with mint-tahini sauce
 
Prep time
Cook time
Total time
 
Marinade the Indian-spiced grilled chicken legs overnight for tender, juicy results.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4 servings
Ingredients
Chicken & marinade
  • ½ cup plain Greek yogurt
  • ½ medium red onion, grated
  • 2 Tbsp. garam masala
  • 1 Tbsp. fresh squeezed lemon juice
  • 4 cloves garlic, minced
  • Kosher salt
  • 8 chicken drumsticks
Sauce
  • 1 garlic clove
  • ¼ cup plain Greek yogurt
  • ¼ cup tahini
  • 3 Tbsp. water
  • 2 Tbsp. freshly squeezed lemon juice
  • 1 small bunch of mint, leaves only (about ¾ cup)
Instructions
  1. In a large plastic bag, combine the marinade ingredients and mix well. Season well with salt.
  2. Add the chicken legs and toss to coat. Refrigerate for at least 4 hours, but ideally overnight.
  3. Combine the sauce ingredients in a blender or food processor, or use a stick blender. Add a little more water if it's too thick. Season to taste with salt.
  4. Heat your grill for direct medium-high heat. Spray the grill with oil. Remove the chicken from the marinade, shaking off excess. Grill the chicken legs for 3 minutes per side.
  5. Reduce heat to medium-low and continue grilling over indirect heat for about 30 minutes of until cooked through.
  6. Serve the chicken with the sauce for dipping.
Recipe by white plate blank slate at https://whiteplateblankslate.com/indian-spiced-grilled-chicken/