Chicken Leg (1 Pc) Recipe
Chicken leg marinated in spices, and herbs and freshly grilled.
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Ingredients
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Marinade & Chicken
Finishing & Grill
Method
Marinade & Chicken
- 1
Prepare the chicken
Pat the chicken leg dry with paper towels. Make 2–3 shallow slashes through the skin into the meat to help the marinade penetrate.
- 2
Make the marinade
In a bowl combine yogurt, lemon juice, olive oil, minced garlic, grated ginger, paprika, cumin, coriander, turmeric, chili powder, dried oregano, salt, and black pepper. Whisk until smooth and uniform.
- 3
Marinate
Rub the marinade all over and under the skin of the chicken leg, ensuring the slashes are filled. Place the chicken in a covered container or resealable bag and refrigerate for at least 2 hours, preferably 4–8 hours. For best flavor, marinate up to overnight.
Grill & Finish
- 4
Preheat grill
Remove the chicken from the refrigerator about 20–30 minutes before grilling to come closer to room temperature. Preheat a grill to medium-high (about 400°F / 200°C). If using charcoal, set up a two-zone fire (direct and indirect). Oil the grates lightly.
- 5
Grill the chicken
Place the chicken skin-side down over direct medium-high heat and sear for 3–4 minutes until the skin has good color and releases easily from the grill. Flip and sear the other side 2 minutes. Move the chicken to indirect heat (or reduce heat to medium) and continue cooking with the lid closed for 18–25 minutes, turning once, until an instant-read thermometer inserted into the thickest part (not touching bone) reads 75°C (165°F). Total cook time will depend on grill temperature and leg size.
- 6
- 7