Best for: A colorful centerpiece for a family cookout.
Yogurt, ginger, and warming spices give these drumsticks a fragrant coating and lightly charred edges. This home-grill adaptation brings tandoori-style flavors to an outdoor cooker without claiming to reproduce a clay tandoor.
Grill: Two zones; 400°F with the lid closed. Equipment: Covered grill, bowl, tongs, instant-read thermometer.
Ingredients
Marinate: 4 hours. Rest: 5 minutes. Total: 5 hours 5 minutes.
Chicken and marinade
- 3 lb skinless chicken drumsticks
- 3/4 cup plain whole-milk yogurt
- 2 tablespoons lemon juice
- 2 tablespoons neutral oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon finely grated garlic
- 2 teaspoons Kashmiri chile powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1 1/2 teaspoons fine table salt
Finish
- 1 lemon, cut into 8 wedges
- 2 tablespoons chopped cilantro
Directions
Pat the drumsticks dry and make two shallow slashes in the thickest flesh of each piece; do not cut through to the bone.
Mix yogurt, lemon juice, oil, ginger, garlic, spices, and salt. Coat the chicken, cover, and refrigerate for 4 hours.
During the final 15 minutes of marinating, prepare a 400°F two-zone grill. Clean and oil the cooking grate.
Lift chicken from the marinade, leaving a thin coating; discard the remaining marinade. Place over indirect heat, close the lid, and cook about 30 minutes, turning once.
Move over direct heat and turn frequently for about 10 minutes, returning pieces to indirect heat if they darken too quickly. Cook every drumstick to at least 165°F in the thickest flesh, away from bone.
Rest on a clean platter for 5 minutes. Scatter with cilantro and serve with the lemon wedges.
Grilling tip: A thin marinade coating browns more evenly than heavy clumps of yogurt.
