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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 turmeric

  • 1 Teaspoon ground cayenne pepper

  • 1/2 Medium Spanish onion, diced

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

  • 6 Clove garlic, chopped

  • 1/2 Cup Greek yogurt

  • 1/2 lemon, juiced

  • 1/4 Cup Olive oil

main

  • 12 chicken drumsticks

  • 1/2 Small red onion, thinly sliced, for garnish

  • fresh cilantro, for garnish

  • lime wedges, for garnish

  • sliced green or red chiles, for garnish

Curry Lime Yogurt

  • 1 1/2 Cup Greek yogurt

  • 1 Tablespoon curry powder

  • 1 Tablespoon fresh squeezed lime juice

  • 1 Pinch Sea salt

  • 1

    For the Marinade: In the base of a food processor, combine the spices, ginger, garlic, onion, yogurt, lemon juice, 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 turmeric

    • 1 Teaspoon ground cayenne pepper

    • 1/2 Medium Spanish onion, diced

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

    • 6 Clove garlic, chopped

    • 1/2 Cup Greek yogurt

    • 1/2 lemon, juiced

    • 1/4 Cup Olive oil

  • 2

    Place the chicken in a large bowl, pour in 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 or at least 12 hours.

    • 12 chicken drumsticks

  • 3

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

    450 ˚F

  • 4

    Place the chicken directly on the grill grates and cook for 45 to 50 minutes, until crispy and grilled to perfection, or until it reaches an internal temperature of 165℉.

    450 ˚F

    165 ˚F

  • 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.

    • 1 1/2 Cup Greek yogurt

    • 1 Tablespoon curry powder

    • 1 Tablespoon fresh squeezed lime juice

    • 1 Pinch Sea salt

  • 6

    Garnish with fresh cilantro and sliced red onion and serve with curry lime yogurt, fresh lime wedges and if you like it extra spicy, sliced chilies. Enjoy!

    • 1/2 Small red onion, thinly sliced, for garnish

    • fresh cilantro, for garnish

    • lime wedges, for garnish

    • sliced green or red chiles, for garnish

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