By Dennis The Prescott
Switch your chicken routine up and go with the bold flavors of Dennis the Prescott’s Chicken Tikka Drumsticks. These bad boys take an overnight bath in a marinade before going directly on the grill. Garnish with curry lime yogurt, fresh lime, cilantro and sliced red onion for wood-fired perfection.
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|1 Tablespoon||smoked paprika|
|1 Tablespoon||Garam Masala|
|1 Tablespoon||ground cumin|
|1 Tablespoon||ground coriander|
|1 Teaspoon||ground cayenne pepper|
|1/2 Medium||Spanish Onions, peeled and thinly sliced crosswise|
|1 Pieces||Ginger, thumb-sized peeled and roughly chopped|
|6 Clove||garlic, chopped|
|2 Cup||Yogurt, Greek|
|1/4 Cup||olive oil|
|12 Whole||chicken drumsticks|
|1 Tablespoon||curry powder|
|1 Tablespoon||fresh squeezed lime juice|
|To Taste||cilantro, chopped|
|1/2 Small||red onion, thinly sliced|
|1 Whole||lime, cut into wedges|
|2 Slices||green or red chiles, sliced|
For the Marinade: In the base of a food processor, combine the spices, ginger, garlic, onion, yogurt, lemon juice, oil, and salt pulsing until smooth.
1 Tablespoon smoked paprika
1 Tablespoon Garam Masala
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 Teaspoon Turmeric
1 Teaspoon ground cayenne pepper
1/2 Medium Spanish Onions, peeled and thinly sliced crosswise
1 Pieces Ginger, thumb-sized peeled and roughly chopped
6 Clove garlic, chopped
1/2 Cup Yogurt, Greek
Half lemon, juiced
1/4 Cup olive oil
Place the chicken in a large bowl, pour over the marinade, then massage chicken until every nook and cranny of the chicken is coated. Cover with plastic wrap and chill in the fridge overnight (at least 12 hours).
12 Whole chicken drumsticks
When ready to cook, set the temperature to High and preheat for 15 minutes. Place the chicken directly on the grill grates and cook for 45-50 minutes, until crispy and wood-fire grilled to perfection (or until it reaches an internal temperature of 165℉).
500 ˚F / 260 ˚C
165 ˚F / 74 ˚C
For the Curry Lime Yogurt: While the chicken is grilling, combine all of the yogurt ingredients in a small bowl and mix well. Chill in the fridge until ready to serve.
1 1/2 Cup Yogurt, Greek
1 Tablespoon curry powder
1 Tablespoon fresh squeezed lime juice
Pinch sea salt
Garnish with fresh cilantro and sliced red onion and serve with curry lime yoghurt, fresh lime wedges, and if you like it extra spicy, sliced chilies. Enjoy! *Cook times will vary depending on set and ambient temperatures.
To Taste cilantro, chopped
1/2 Small red onion, thinly sliced
1 Whole lime, cut into wedges
2 Slices green or red chiles, sliced