Grilled Curry Chicken Legs
Transport your taste buds to a world of bold and exotic flavors with these Grilled Curry Chicken Legs, a perfect fusion of spice and smokiness. Juicy chicken legs are marinated in a creamy blend of Greek yogurt, aromatic curry powder, minced garlic, and freshly grated ginger, along with warming spices like cumin, coriander, and paprika. A splash of lemon juice adds brightness, while a hot grill caramelizes the marinade for perfectly charred, tender bites. This recipe is not only easy to prepare but also a crowd-pleaser, whether you’re hosting a barbecue or enjoying a weeknight dinner. Garnished with fresh cilantro and paired with rice or naan, these chicken legs offer a vibrant, restaurant-quality meal in just 50 minutes. Perfect for spice lovers and grill enthusiasts alike, this dish is a surefire way to elevate your outdoor cooking game!
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Recipe Information
Ingredients
- 8 pieces chicken legs
- 1 cup plain Greek yogurt
- 2 tablespoons curry powder
- 4 pieces garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
In a large mixing bowl, combine Greek yogurt, curry powder, minced garlic, grated ginger, paprika, cumin, coriander, lemon juice, olive oil, salt, and black pepper. Mix thoroughly to create a smooth marinade.
Rinse the chicken legs under cold water and pat dry with paper towels. Using a sharp knife, make 2-3 shallow cuts on each chicken leg to help the marinade penetrate.
Add the chicken legs to the bowl with the marinade and coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to let the flavors infuse.
Preheat a grill to medium-high heat (about 375°F/190°C). Lightly oil the grill grates to prevent sticking.
Remove the chicken legs from the marinade, allowing any excess to drip off. Place the chicken legs on the grill and cook for 15-18 minutes per side, or until the internal temperature reaches 165°F (74°C). Rotate occasionally to ensure even cooking and prevent burning.
Once cooked, transfer the chicken legs to a serving platter. Let them rest for 5 minutes before serving to retain juices.
Garnish with freshly chopped cilantro if desired and serve with rice, naan, or a side salad.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1670 mg | 73% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.9 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 624 mg | 13% | |
*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.
