Have you ever looked at pictures of grilled chicken from South-Asia and thought to yourself “I wish I had some of that?” Well, you can, quite easily! And you don’t even need one of those fancy clay ovens. All you need is this magic recipe from my grandmother and mom to make the best oven grilled chicken in the world.
This particular dish is perfect for weekday dinners, especially because you can freeze the chicken once it’s marinated. Once marinated, it’s quick and easy to prepare and is delicious straight off the grill. I personally enjoyed this dish for a late evening snack with parathas (a South-Indian flatbread), and fresh cucumber salad. On the bone, it’s great for serving at dinners, and off the bone, it works wonders in wraps. So I hope you folks try this out, and indulge in this generation-old family recipe. Happy cooking!
Prep Time: 15 minutes + 12 hour marination
Cooking Time: 35 minutes
Chicken Legs 4 pcs (1kg)
Ginger paste 1 Teaspoon
Garlic Paste 1 Teaspoon
Mustard paste 1 Tablespoon
Black pepper ½ Teaspoon
Red Chili Paste ½ -1 Tablespoons (depending on how spicy you like your food)
Cinnamon Powder ½ tsp.
Yogurt 1 Tablespoon
Mustard Oil 2 Tablespoons
- In a large bowl, mix all the spices with the yoghurt and add in the mustard oil to make the marinade.
- Score the chicken to allow more spice to penetrate the flesh and then add to the bowl. (Scoring means making shallow cuts on the flesh to open up more of the interior for marination)
- With your hands, massage the yoghurt marinade on the chicken legs and into the slashes you made.
- Wash your hands with soap, cover the bowl in cling film and keep in the fridge overnight.
- Preheat your oven to 250°C
- Lay out a sheet of aluminum foil on a baking tray and brush the foil with mustard oil.
- Sprinkle salt on the chicken legs and lay them flat on the baking tray and put inside the oven for 10-15 minutes.
- Brush on mustard oil and flip the chicken to let the other side cook quicker.
- After 10-15 minutes the chicken is cooked. If you have a meat thermometer, make sure the internal temperature is at least 165°F (74°C)
- Baste with mustard oil and finish on the grill or frying pan for a crispy skin and glazed look.
- Serve with parathas/naan and yoghurt mixed with chopped mint and cucumber.