Coriander Chicken Legs
Succulent and aromatic, Coriander Chicken Legs are a flavor-packed dish that’s perfect for weeknight dinners or special occasions. These oven-baked chicken legs are marinated in a vibrant blend of fresh coriander (cilantro), yogurt, garlic, ginger, and warming spices like cumin, turmeric, and paprika, ensuring every bite bursts with bold, herby goodness. With tender, juicy meat and a slightly crispy exterior, this recipe pairs beautifully with naan, basmati rice, or a crisp salad. Easy to prepare yet packed with gourmet flair, this dish is a must-try for fans of Indian-inspired cuisine. Get ready to savor a healthy and protein-rich meal that’s as easy on the eyes as it is on the palate!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken legs
- 1 cup Fresh coriander leaves (cilantro)
- 4 pieces Garlic cloves
- 1 inch Fresh ginger
- 2 pieces Green chilies
- 1 cup Plain yogurt
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
Instructions
Rinse the chicken legs thoroughly and pat them dry with paper towels. Make two or three deep slashes in each chicken leg to help the marinade penetrate.
In a blender or food processor, combine the fresh coriander leaves, garlic cloves, ginger, green chilies, yogurt, ground cumin, ground coriander, turmeric powder, paprika, and salt. Blend until a smooth paste forms.
Transfer the marinade to a bowl and stir in the olive oil and lemon juice. Mix well.
Rub the marinade generously over the chicken legs, making sure to coat them thoroughly and to work the marinade into the slashes. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with oil.
Arrange the marinated chicken legs on the prepared baking sheet, ensuring they are spaced apart.
Bake the chicken in the preheated oven for 40-45 minutes, turning them over halfway through, until the chicken is cooked through and the skin is golden and slightly crispy. The internal temperature of the chicken should reach 165°F (74°C).
Optional: To achieve a charred look, place the chicken under the broiler for 2-3 minutes after baking.
Remove the chicken legs from the oven, let them rest for 5 minutes, and garnish with additional fresh coriander leaves if desired.
Serve hot with naan, rice, or a side salad.
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 3105 mg | 135% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 22.0 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 730 mg | 56% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3137 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
