This recipe is from The Big Grill by Paul Kirk. I make it often in the summer when we have people over for a BBQ since it's another inexpensive one because it uses drumsticks. The cookbook was such a great find for under $10 and I use it often for grilling tips. It also has a great recipe for grilled butterflied leg of lamb... YUM!
Here's the recipe with a few of my changes:
Generous 1/2 cup of plain yogurt
3 cloves of garlic, minced
1- inch piece gingerroot, peeled and shredded *
Juice of 1 lemon
1 tsp of Turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp of garam masala
1/2 tsp of chili powder
Sea Salt to taste
8 chicken drumsticks
Place the chicken drumsticks in a freezer bag for marinating. Combine all the marinade ingredients in a bowl and reserve a small amount. Add the rest to a bag and mix using your hands. Place bag in the fridge and let marinate overnight.
Grill the chicken over medium-hot heat, turning and basting often with the reserved marinade, 20 minutes or until the juices are clear when the thickest part of the leg is pierced.
* Keep your gingerroot in the freezer for easy grating.