Tandoori Chicken with First Street Chicken Legs

Everybody loves to use their grill during the summer. Let’s face it though, sometimes you just can’t handle another hamburger or hot dog. I am always trying to find new things to grill and these chicken legs are perfect. This isn’t your average BBQ chicken… this is taking your meal up a notch.

Grilled Tandoori Chicken Legs

Ingredients:
Smart & Final First Street Chicken Drumsticks Value Pack (3 - 4 lbs.)
1 cup plain non-fat Greek yogurt
1/4 lemon juice (about 2 - 3 large lemons)
1 tbsp. minced garlic
1 tsp. dried onion flakes
1 tsp. ground tumeric
1 tsp. curry powder
1 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp. ground black pepper

Tandoori chicken leg ingredients.

Wash the chicken legs and dry thoroughly with a paper towel. Drying the legs means the marinade will stick to the skin better.

First Street Chicken Legs

In a separate bowl, whisk together the yogurt, lemon juice and spices. I like using Greek yogurt better than regular yogurt because the thickness of the Greek yogurt adheres better to the chicken. It’s all about adding as much flavor as possible. Use a whisk as well to blend all the flavors together.

Mix all ingredients together.

Marinade will be a thick mustard color.

When the marinade is ready, take a small paring knife and cut some slits into the chicken legs. This will allow the thick marinade to really seep into the chicken. Roll the chicken legs in the thick marinade and put them all into a large plastic bag. I use the First Street Gallon Freezer Bags because they are the perfect size and are heavy duty enough to not puncture when sitting for along time. Stick the entire bag into the refrigerator to marinate overnight (at least 8 hours).