Wash the chicken legs and remove the skin. The easiest way to do this is to peel the skin
down and over the end of the bone. Use a sharp knife to cut the skin, leaving a little piece
clinging to the end, which will be nice and crispy when grilled, and will help satisfy the
skin lovers. The meat should be pretty much skinless for this recipe, or the tenderizing
marinade won't be able to do its job. Place the legs in a single layer in a baking dish.
To prepare the marinade, place the yogurt, Cilantro (ripped up a bit), chopped onion, SWEET
and HOT CURRY POWDER, GARAM MASALA and GARLIC in a blender or food processor, blend until
smooth. Pour evenly over the legs, turning to coat. Cover and refrigerate at least one hour.
Two is better, overnight is wonderful.
To grill the chicken, light a medium amount of coals. When ashy (15 minutes or so) divide the
coals in half and line both sides of the grill along the edges with the coals, leaving the
middle coal-free. Before putting the grill top over the coals, spray the grill top well with
nonstick cooking spray, or rub with vegetable oil, as the chicken legs have been known to be
a bit on the sticky side, which is why it is best to turn them carefully with a spatula.
Remove the legs from the marinade pan, sprinkle both sides with salt, and carefully place
in a row down the center of the grill. Alternating the legs, meat side, bone side, etc.
(just like they were in the package), will allow you to get more on the grill. Cover the
grill, cook 15 minutes, carefully turn the legs by sliding a spatula under them, and cook
15 minutes more. Some of the legs may lose the coating on the first side no matter how careful
you are, but if you turn them and replace them right on top of the bits that stuck to the
grill, the second side will be fine, and that can be the "presentation" side.
After 30 minutes total cooking time, remove the legs to a platter. Serve with Saffron Rice,
or a Summery pasta or potato salad.
Yield: 20 grilled chicken legs.
Prep. time: 10 minutes.
Cooking time: 30 minutes.