Grilled Curry Chicken Legs Recipe

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Grilled Curry Chicken Legs
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Ingredients
9
Count
Nutrition
354
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Wash the chicken legs and remove the skin. The easiest way to do this is to peel the skin down and over the end of the bone. Use a sharp knife to cut the skin, leaving a little piece clinging to the end, which will be nice and crispy when grilled, and will help satisfy the skin lovers. The meat should be pretty much skinless for this recipe, or the tenderizing marinade won’t be able to do its job.
  2. Place the legs in a single layer in a baking dish.
  3. To prepare the marinade, place the yogurt, Cilantro (ripped up a bit), chopped onion, SWEET and HOT CURRY POWDER, GARAM MASALA and GARLIC in a blender or food processor, blend until smooth.
  4. Pour evenly over the legs, turning to coat. Cover and refrigerate at least one hour; two is better, overnight is wonderful.
  5. To grill the chicken, light a medium amount of coals. When ashy (15 minutes or so) divide the coals in half and line both sides of the grill along the edges with the coals, leaving the middle coal-free.
  6. Before putting the grill top over the coals, spray the grill top well with nonstick cooking spray, or rub with vegetable oil, as the chicken legs have been known to be a bit on the sticky side, which is why it is best to turn them carefully with a spatula.
  7. Remove the legs from the marinade pan, sprinkle both sides with salt, and carefully place in a row down the center of the grill. Alternating the legs, meat side, bone side, etc. (just like they were in the package), will allow you to get more on the grill.
  8. Cover the grill, cook 15 minutes. Carefully turn the legs by sliding a spatula under them, and cook 15 minutes more.
  9. Some of the legs may lose the coating on the first side no matter how careful you are, but if you turn them and replace them right on top of the bits that stuck to the grill, the second side will be fine, and that can be the “presentation” side.
  10. After 30 minutes total cooking time, remove the legs to a platter.
  11. Serve with Saffron Rice, or a summery pasta or potato salad.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 353.96 Kcal (1482 kJ)
Calories from fat 103.42 Kcal
% Daily Value*
Total Fat 11.49g 18%
Cholesterol 249.08mg 83%
Sodium 628.63mg 26%
Potassium 751.74mg 16%
Total Carbs 4.26g 1%
Sugars 2.62g 10%
Dietary Fiber 0.72g 3%
Protein 53.27g 107%
Vitamin C 2mg 3%
Iron 3mg 17%
Calcium 81.8mg 8%
Amount Per 100 g
Calories 102.46 Kcal (429 kJ)
Calories from fat 29.94 Kcal
% Daily Value*
Total Fat 3.33g 18%
Cholesterol 72.1mg 83%
Sodium 181.97mg 26%
Potassium 217.61mg 16%
Total Carbs 1.23g 1%
Sugars 0.76g 10%
Dietary Fiber 0.21g 3%
Protein 15.42g 107%
Vitamin C 0.6mg 3%
Iron 0.9mg 17%
Calcium 23.7mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.9
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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