Spicy Yogurt Marinated Chicken Legs Recipes

SPICY ROASTED CHICKEN LEGS

Steps:

• Preheat the oven to 450 degrees F. Line baking sheets with foil.
• Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
• Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
• Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
• Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
• Remove them when they are nice and golden brown and fully cooked.

SPICY YOGURT CHICKEN

Steps:

• With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
• Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.

YOGURT-MARINATED CHICKEN

Steps:

• In a large resealable plastic bag, combine the yogurt, garlic, lemon juice, oil, ginger, sugar and seasonings; add chicken. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Prepare the grill for indirect heat, using a drip pan. Place chicken over drip pan and grill chicken, covered, bone side down over indirect medium heat for 2 minutes. Turn; grill 25-35 minutes longer or until a thermometer reads 170°.

SRIRACHA HONEY CHICKEN LEGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Combine chicken legs, olive oil, thyme, garlic powder, paprika, salt, and pepper in a large bowl. Mix chicken legs until coated and arrange on the baking sheet.
• Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 45 to 50 minutes.
• Combine honey, butter, sriracha sauce, and soy sauce in a saucepan over medium-low heat; cook and stir until butter is melted and sauce is smooth, about 5 minutes.
• Pour sauce into a large bowl. Transfer chicken from the baking sheet to the bowl using tongs; toss until coated with sauce.

YOGURT-BRAISED CHICKEN LEGS WITH GARLIC AND GINGER

Steps:

• Generously season chicken legs all over with salt and pepper. Heat oil in a medium Dutch oven over medium. Arrange chicken legs in pot skin side down (you want them to fit snugly) and cook, lifting up once or twice to let hot fat run underneath, until skin is golden brown and crisp, 10-15 minutes. Transfer chicken to a plate, placing skin side up.
• Reduce heat to medium-low and add head of garlic, cut sides down, and ginger to pot. Cook, stirring occasionally, until ginger is starting to brown and curl around the edges and garlic is golden, about 4 minutes. Add coriander, cumin, and red pepper flakes and cook, stirring often, until spices are fragrant, about 1 minute. Stir in turmeric followed by 2 cups yogurt and mix until smooth; season with salt.
• Nestle legs back into pot, skin side up, in a single layer and add water just until legs are almost submerged with skin barely peeking out. Bring to a very gentle simmer, adjusting heat if needed, and cook, uncovered, until meat is very tender and just about falling off the bone, 75-90 minutes (the yogurt will separate and look curdled, which is fine). Let cool 10 minutes.
• Meanwhile, finely grate remaining garlic clove into a small bowl. Add remaining 1 cup yogurt and stir to combine; season with salt and pepper.
• Smear yogurt mixture across a platter and scatter chickpeas over. Carefully transfer chicken legs to platter. Using a large spoon or small ladle, skim off bright yellow fat that has collected on surface of braising liquid and drizzle all over platter (it's okay if some rogue spices make it onto platter). Top with scallions and mint, then squeeze lime wedges over.

SPICY YOGURT CHICKEN

Steps:

• With a sharp knife, make a few slashes in each drumstick.
• Mix the remaining ingredients in a bowl, season to taste.
• Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 minutes
• Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.
• If cooking indoors, heat oven to 400F and roast the drumsticks for 30 mins until chicken is cooked through.

TANDOORI -STYLE YOGURT-MARINATED CHICKEN LEGS FOR THE GRILL

Steps:

• In a processor blend 1-1/2 cups plain yogurt with the next 9 ingredients (the lemon juice to cayenne pepper) until smooth and well blended; transfer to a large bowl; mix in the remaining 1 cup yogurt with a wooden spoon.
• Add in the chicken and toss to coat.
• Cover and refrigerate over night.
• Prepare the grill to a medium-high heat.
• Place the marinated-coated chicken on the grill, do not wash off the yogurt marinade, but discard any marinade from the bowl.
• Grill the chicken (about 12-13 minutes per side) basting with melted butter the last 5 minutes of cooking on both sides, season with more salt and pepper if desired while cooking.
• Delicious!