Tandoori-Style Grilled Chicken Legs

Ingredients

• 2½ lb Chicken Legs, slashed to the bone if using legs
• 2 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 2 tsp Kashmiri chili powder
• 1 cup thick Greek yogurt
• 1 tbsp mustard oil
• 1½ tsp garam masala
• 1 tsp roasted cumin powder
• ½ tsp turmeric
• 1 tsp black salt
• 1 red onion, sliced into rings
• 1 lemon, in wedges

Method

1. First marinade: rub the Chicken Legs with lemon juice, ginger-garlic paste, chili powder, and salt. Let it sit 15 minutes so the acid opens up the surface.
2. Second marinade: whisk the yogurt with mustard oil, garam masala, cumin, turmeric, and black salt, then coat the Chicken Legs thickly. Refrigerate at least 2 hours, overnight if you can.
3. Set up the grill for two zones — one screaming hot, one gentle. Wipe off drips so the marinade clings rather than runs.
4. Sear over the hot side until charred in leopard spots, 3 minutes a side, then move to the cool side, cover, and cook through: 165°F (74°C) for chicken, 145°F (63°C) for fish, or just until paneer is warm and blistered.
5. Rest 5 minutes, then serve piled on the onion rings with lemon and mint chutney.