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Grilled Tandoori-Style Chicken Drumsticks

This recipe features grilled chicken drumsticks marinated in a flavorful yogurt-based blend of Indian spices like garam masala, mustard seeds, and chaat masala. The result is tender, juicy chicken with a characteristic smoky, tangy, and spicy profile, perfect for a tandoori-style experience on the grill.
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Total Time 2 days 2 hours
Course lunch/dinner
Cuisine Indian
Servings 4 people
Calories 189.7 kcal

Equipment

  • 1 Grill
  • 1 Large Mixing Bowl
  • 1 Measuring Spoons and Cups
  • 1 Tongs For handling chicken on the grill

Ingredients
  

Main

  • 1 c. plain nonfat yogurt
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. mustard seeds
  • 1.5 tsp. garam masala see Tips & Techniques
  • 1 tsp. kosher salt
  • 0.5 tsp. Kashmiri chile powder or cayenne pepper
  • 0.5 tsp. chaat masala see Tips & Techniques

Instructions
 

  • In a large mixing bowl, combine the yogurt, lemon juice, mustard seeds, garam masala, salt, Kashmiri chile powder (or cayenne), and chaat masala to make the marinade.
  • Wash and pat the chicken drumsticks dry.
  • Make 2-3 deep slits in each drumstick using a sharp knife, being careful not to cut through the bone.
  • Add the drumsticks to the mixing bowl and coat thoroughly with the marinade.
  • Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
  • Preheat your grill to medium-high heat.
  • Remove chicken from marinade, letting excess drip off.
  • Grill the drumsticks, turning them every few minutes, until deeply browned and cooked through, approximately 20-25 minutes.
  • Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) at the thickest part.
  • Remove from grill and let rest for a few minutes before serving.

Notes

1. For best flavor and tenderization, marinate the chicken for at least 4 hours, preferably overnight. 2. Slitting the drumsticks 2-3 times allows the marinade to penetrate deeper into the meat. 3. Ensure the grill grates are clean and well-oiled to prevent sticking. 4. Cook over medium-high heat, rotating frequently, and finish with indirect heat if needed, until internal temperature reaches 165°F (74°C). 5. Chaat masala adds a unique tangy and savory finish; sprinkle a little extra before serving for a burst of flavor.