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Smoked Chicken Tikka Drumsticks

10

45

Mesquite

Switch up your chicken routine 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, cilantro and sliced red onion for wood-fired perfection.

6

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Marinade

  • 1 Tablespoon smoked paprika

  • 1 Tablespoon garam masala

  • 1 Tablespoon ground cumin

  • 1 Tablespoon ground coriander

  • 1 Teaspoon ground turmeric

  • 1 Teaspoon cayenne pepper

  • 1/2 Medium yellow onion, diced

  • 1 thumb-sized piece of fresh ginger, peeled and roughly chopped

  • 6 Clove garlic, chopped

  • 1/2 Cup full-fat plain Greek yogurt

  • Juice of 1/2 lemon

  • 1/4 Cup Olive oil

  • Kosher salt

  • 12 chicken drumsticks

Curry Lime Yogurt

  • 1 1/2 Cup full-fat plain Greek yogurt

  • 1 Tablespoon curry powder

  • 1 Tablespoon fresh lime juice

  • kosher salt

For Garnish

  • 1/2 Small red onion, thinly sliced

  • fresh cilantro, chopped

  • Lime wedges

  • green or red chiles, sliced

  • 1

    In a food processor, combine paprika, garam masala, cumin, coriander, turmeric, cayenne, onion, ginger, garlic, yogurt, lemon juice, olive oil, and salt, and pulse until smooth.
    • 1 Tablespoon smoked paprika

    • 1 Tablespoon garam masala

    • 1 Tablespoon ground cumin

    • 1 Tablespoon ground coriander

    • 1 Teaspoon ground turmeric

    • 1 Teaspoon cayenne pepper

    • 1/2 Medium yellow onion, diced

    • 1 thumb-sized piece of fresh ginger, peeled and roughly chopped

    • 6 Clove garlic, chopped

    • 1/2 Cup full-fat plain Greek yogurt

    • Juice of 1/2 lemon

    • 1/4 Cup Olive oil

    • To Taste Kosher salt

  • 2

    Add the chicken to a large bowl, pour the marinade over, then massage the chicken until very well-coated. Cover the bowl with plastic wrap and chill the chicken in the refrigerator overnight, or at least 12 hours.
    • 12 chicken drumsticks

  • 3

    When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.

    450 ˚F

  • 4

    Place the chicken directly on the grill grates. Insert the probe into the thickest part of a drumstick, avoiding the bone. Close the lid and cook, turning occasionally, until crispy and the internal temperature reaches 165℉, 45-50 minutes.

    450 ˚F

    165 ˚F

  • 5

    Meanwhile, make the curry lime yogurt: In a medium bowl, whisk together the yogurt, curry powder, lime juice, and salt until evenly combined. Chill in the refrigerator until ready to serve.
    • 1 1/2 Cup full-fat plain Greek yogurt

    • 1 Tablespoon curry powder

    • 1 Tablespoon fresh lime juice

    • Pinch kosher salt

  • 6

    Arrange the chicken on a platter and garnish with cilantro, red onion, chiles, and lime wedges. Serve with the curry lime yogurt alongside. Enjoy!
    • 1/2 Small red onion, thinly sliced

    • fresh cilantro, chopped

    • Lime wedges

    • green or red chiles, sliced

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