Grilled Tandoori Chicken Legs
|Plain fat free yogurt||1 1⁄2 Cup (24 tbs)|
|Red onion||1 , minced|
|Lemon juice||2 Tablespoon|
|Grated peeled ginger||2 Tablespoon (Fresh)|
|Canola oil||1 Tablespoon|
|Hot curry powder||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Skinless whole chicken legs||4 , trimmed|
|Chopped cilantro leaves||2 Tablespoon|
Combine the yogurt, onion, lemon juice, ginger, oil, curry powder, garlic, and salt in a large zip-close plastic bag.
Using a sharp knife, make several slits in the flesh of each chicken leg (this will help the marinade penetrate more easily).
Add the chicken to the bag, squeeze out the air, seal the bag, and turn to coat.
Refrigerate, turning the chicken occasionally, at least 3 hours and up to 1 day.
When ready to cook, spray the grill rack with nonstick spray; preheat the grill to medium or prepare a medium fire.
Remove the chicken from the marinade and discard the marinade; place the chicken on the grill.
Cook, turning frequently, until cooked through, about 25 minutes.
Arrange the chicken on a platter, sprinkle with the cilantro and surround with the lemon wedges.