My 6-year old Eclair is a bit of a conundrum. She is perhaps the pickiest eater ever, but every now and again she will shock me. Like she LOVES Indian food. Chicken tikka masala is probably her favorite, but she loves these Indian-spiced grilled chicken legs as well. She also devours Moroccan food and creamed kale. Yes, I said creamed KALE! But put a taco in front of her and the waterworks start.
These are one of my favorite grilled chicken recipes. I prep the marinade the night before and then let the yogurt and lemon juice tenderize them until we throw them on the grill. They are one of Jeff’s all-time favorites as well and we all know I’m a fan of anything I can make for all four of us. The mint tahini sauce is easy to make; I just whiz it up with my Cuisinart stick blender
- 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
- 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)
- In a large plastic bag, combine the marinade ingredients and mix well. Season well with salt.
- Add the chicken legs and toss to coat. Refrigerate for at least 4 hours, but ideally overnight.
- 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.
- 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.
- Reduce heat to medium-low and continue grilling over indirect heat for about 30 minutes of until cooked through.
- Serve the chicken with the sauce for dipping.
(There’s no tahini in the tahini sauce)