Juicy, flavorful, and incredibly versatile, grilled chicken leg quarters are a summer staple for backyard barbecues and weeknight dinners alike. The dark meat of the legs and thighs stays incredibly moist and tender during grilling, offering a satisfying contrast to the crispy skin. This simple yet satisfying recipe transforms humble chicken leg quarters into a culinary delight, perfect for enjoying on its own or as part of a larger meal. Whether you're a seasoned grill master or a beginner just starting out, this recipe is designed to be approachable and deliver consistently delicious results.
Forget dry, flavorless chicken! This recipe provides a foolproof method for achieving perfectly grilled chicken leg quarters, every time. We'll guide you through each step, from preparing the chicken to achieving that irresistible char and ensuring optimal doneness. Ready to embark on a culinary adventure that will tantalize your taste buds? Let's get started with the step-by-step instructions below.
Tools Needed
- Grill pan
- Heavy bottomed griddle or cast iron pan
- Cling wrap
Ingredients
- Chicken leg quarters: 5
- Oil
- Plain yogurt
- Lemon juice
- Turmeric powder
- Coriander powder
- Red chili powder
- Kashmir chili powder
- Black pepper
- Ginger garlic paste
- Tandoori masala
- Chicken masala powder
- Garam masala powder
- Salt
- Butter
- Raw onion and lemon wedges
Step-by-Step Instructions
Step 1. Marinate the Chicken
- Wash and pat dry 5 chicken leg quarters. Make slit marks on the meaty portion.
- Add oil, plain yogurt, lemon juice (optional), turmeric powder, coriander powder, red chili powder, Kashmir chili powder (optional), black pepper, ginger garlic paste, tandoori masala (optional), chicken masala powder or garam masala powder, and salt. Mix well with your hands, ensuring the masala coats the chicken evenly, especially inside the slit marks.
- Seal the marinated chicken with cling wrap and refrigerate overnight (or at least 10-12 hours).
Step 2. Grill the Chicken (High Heat)
- Heat the grill pan over high heat and brush with oil.
- Place 2-3 chicken leg quarters on the hot pan, leaving space between them. Cook for 10 minutes over high heat, drizzling with oil.
- Flip the chicken again and sear for a few minutes over high heat until the masala is browned and the chicken is cooked through (about 95% cooked). Baste with the chicken fat and juices from the pan.
Step 3. Grill the Chicken (Medium Heat)
- Reduce heat to medium, cover the pan, and cook for 20 minutes. Use the accumulated steam/water droplets to deglaze the pan.
- Flip the chicken and cook for another 30 minutes over medium heat, using the steam/water droplets to deglaze the pan.
Step 4. Finishing Touches and Serving
- Turn off the heat, brush with butter for extra flavor.
- Serve hot with raw onion and lemon wedges.
Read more: Vegan Roasted Cauliflower Sabji: Easy & Delicious Indian Recipe
Tips
- Using kosher or pink salt will enhance the flavor.
- The longer the chicken marinates, the more flavorful and moist it will be.
- Don't overcrowd the pan to ensure even cooking.
Nutrition
- Fat: 15-25g
- Carbs: 2-5g
- Protein: 25-35g
FAQs
1. Can I use bone-in or boneless chicken for this recipe?
Bone-in chicken thighs and drumsticks work best for this recipe as they stay more juicy during cooking. Boneless chicken will cook faster, so adjust cooking time accordingly.
2. What can I do if I don't have a grill pan?
A heavy-bottomed skillet will work well! Just be sure to use medium-high heat and cook the chicken in batches to avoid overcrowding the pan and ensure even cooking.
This Indian-style tandoori chicken recipe offers a flavorful and convenient alternative to traditional grilling methods. Enjoy the vibrant spices and tender, juicy chicken, perfect for a weeknight meal or a special occasion. From stovetop to table, this recipe delivers delicious results every time.