By Dennis The Prescott
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.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.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 |
12 | chicken drumsticks |
1 1/2 Cup | full-fat plain Greek yogurt |
1 Tablespoon | curry powder |
1 Tablespoon | fresh lime juice |
Pinch | kosher salt |
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 / 232 ˚C
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 / 232 ˚C
165 ˚F / 74 ˚C
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