Smoked Chicken Tikka Drumsticks
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.
Prep Time
12 Hours
Cook Time
50 Minutes
Pellets
Mesquite
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 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 | yellow onion, diced |
| 1 Whole | Ginger, thumb-sized peeled and roughly chopped |
| 6 Clove | garlic, chopped |
| 2 Cup | Yogurt, Greek |
| 1/2 Whole | lemon, juiced |
| 1/4 Cup | extra-virgin olive oil |
| 12 Whole | chicken drumsticks |
| 1 Tablespoon | curry powder |
| 1 Tablespoon | lime juice |
| 1 Pinch | coarse sea salt |
| 1 To Taste | cilantro |
| 1/2 Small | red onion, thinly sliced |
| 1 Whole | lime, cut into wedges |
| 2 Whole | green or red chiles, sliced |
Step
1
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.
2
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).
3
When ready to cook, set the grill temperature to High and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
00:15
4
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
5
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.
6
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!
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