|Chicken leg||3 Pound (Thighs Attached, 4 Whole Chicken Legs Of 2 To 2.5 Pound)|
|Grated fresh ginger||1 Teaspoon|
|Ground allspice||1 Teaspoon|
|Crushed red pepper||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Lemon juice||1 Tablespoon|
|Plain yogurt||1 Cup (16 tbs)|
Rinse chicken and pat dry.
In a bowl, mash together ginger, allspice, red pepper, garlic, and lemon juice to make a paste.
Then lift skin of each chicken leg; spread 1 teaspoon paste over flesh of thigh and top of drumstick.
Brush any remaining paste evenly over skin.
Place chicken, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning frequently, until meat near thighbone is no longer pink; cut to test (35 to 45 minutes).
Pass cold yogurt to spoon over chicken.