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Simple Grilled Chicken

June 08, 2021 2 Comments

Serves - 2

Spice level - medium


tsp - teaspoon

tbsp - tablespoon

Items In g In Numbers

2 Full Chicken legs (we recommend with skin).

Make a few 3 inch slits all over the chicken

500 g

 2 full legs

Plain unflavoured Greek yogurt 60 ml 1/4 cup


15 g 1 tbsp.


70 g usually 1/2 onion


70g usually 1/2 Tomato
Lemon juice 1/2 tbsp



15 g 1 tbsp.



 15 g 1 tbsp.

Black Pepper (Skip if you like it mild)

15 g 1 tbsp
Oil 30 ml 1 tbsp.
Salt 15 g  1 tbsp


Step 1: Marinade

  • In a blender add Onion, Tomato, salt, The one curry masala, ginger and garlic, lemon juice, pepper, oil and blend into a thick paste. 
  • Now add 1/2 cup of yogurt to the above paste and mix. Your final marinade is now ready.
  • Take 1 1/2 tbsp of the marinade and keep it aside for coating.
  • Apply the rest of the marinade all over the chicken and under the skin and let it sit at-least for 2-4 hours( but if you are in a hurry 2 hours should still give you good results). Overnight in the Fridge is even great.

Step 2: Show Time

In Conventional Oven:

Heat up the grill or oven at 380 F and cook 30 mins on one side and 30 mins on the other side accordingly constantly applying oil and some left over marinade sauce every 15 mins. And then with the skin side up broil it on low heat for 3 minutes to get some nice charring.

In BBQ Grill:

Heat up the grill to 400F and cook 20 mins on one side and 20 mins on the other till you see nice charring on the skin constantly rubbing some oil and the left over sauce.


2 Responses


September 14, 2021

Dear Dave,

Yes that was a miss on our part. You should add 1/2 tbsp lemon juice.Thanks for bringing it up.


September 14, 2021

The marinade calls for lemon juice, but the ingredients don’t say how much. Is it supposed to have lemon? I added some, and my chicken is marinating, so I hope so!

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