Rinse chicken leg pieces under cold water and pat thoroughly dry with paper towels. Using a sharp knife, make 2–3 shallow slashes through the skin and slightly into the flesh on each piece to help the marinade penetrate.

Make marinade

In a large bowl combine yogurt, minced garlic, grated ginger, lemon juice, olive oil, smoked paprika, ground cumin, ground coriander, black pepper, salt, and red chili flakes (if using). Whisk until smooth and fully combined.

Marinate

Add the chicken legs to the bowl and rub the marinade into the slashes and all over each piece so they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight (6–12 hours) for best flavor. If short on time, a minimum of 30 minutes will still impart flavor.

Cook

Bring to room temperature

Remove the marinated chicken from the refrigerator 30 minutes before cooking to take the chill off; this helps ensure even cooking.

Preheat oven or grill

Option A - Oven: Preheat oven to 400°F (200°C). Position a rack in the middle. Option B - Grill: Preheat grill to medium-high (about 400°F / 200°C) and oil the grates to prevent sticking.

Arrange chicken

If using the oven, line a baking tray with foil and place a wire rack on top (optional). Arrange the chicken legs skin-side up with some space between pieces. If grilling, place chicken skin-side down on the preheated grill.

Cook until nearly done

Oven: Roast for 25–30 minutes at 400°F (200°C). Grill: Cook over direct heat for 6–8 minutes skin-side down, then flip and cook 6–8 minutes more with the lid closed. Cooking times vary by size—you're aiming for an internal temperature of 160–165°F (71–74°C) measured at the thickest part near the bone.

Baste and crisp

During the last 5 minutes of cooking, brush each piece with melted butter or 1 tbsp olive oil to promote browning and crisp the skin. For oven cooking, you can switch to broil/grill for 2–3 minutes to further crisp the skin—watch closely to avoid burning.

Rest

Remove chicken from heat and transfer to a plate. Tent loosely with foil and let rest for 5–10 minutes; this allows juices to redistribute and finish cooking to a safe temperature.

Finish & Serve

Sprinkle chopped cilantro or parsley over the rested chicken. Serve with lemon wedges on the side so diners can squeeze fresh juice over the pieces. Pair with rice, salad, roasted vegetables, or flatbreads as desired.