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Smoked Chicken Tikka Drumsticks

Smoked Chicken Tikka Drumsticks

By Dennis Prescott

Switch your chicken routine up and go with the bold flavors of Dennis the Prescott’s Chicken Tikka Drumsticks. These bad boys take an overnight bath in a marinade before going directly on the grill. Garnish with curry lime yogurt, fresh lime, cilantro and sliced red onion for wood-fired perfection.

Prep Time

12 Hours

Cook Time

50 Minutes

Pellets

Mesquite

Ingredients

Number of people serving

6

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Units of measurement:
main
1 Tablespoon smoked paprika
1 Tablespoon Garam Masala
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 Teaspoon Turmeric
1 Teaspoon ground cayenne pepper
1/2 Medium yellow onion, diced
1 Whole Ginger, thumb-sized peeled and roughly chopped
6 Clove garlic, chopped
2 Cup Yogurt, Greek
1/2 Whole lemon, juiced
1/4 Cup extra-virgin olive oil
12 Whole chicken drumsticks
1 Tablespoon curry powder
1 Tablespoon lime juice
1 Pinch coarse sea salt
1 To Taste cilantro
1/2 Small red onion, thinly sliced
1 Whole lime, cut into wedges
2 Whole green or red chiles, sliced

Step

  • 1

    For the Marinade: In the base of a food processor, combine the spices, ginger, garlic, onion, yogurt, lemon juice, oil, and salt pulsing until smooth.

  • 2

    Place the chicken in a large bowl, pour over the marinade, then massage chicken until every nook and cranny of the chicken is coated. Cover with plastic wrap and chill in the fridge overnight (at least 12 hours).

  • 3

    When ready to cook, set the grill temperature to High and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

    00:15

  • 4

    Place the chicken directly on the grill grates and cook for 45-50 minutes, until crispy and wood-fire grilled to perfection (or until it reaches an internal temperature of 165℉).

    500 ˚F / 260 ˚C

    165 ˚F / 74 ˚C

  • 5

    For the Curry Lime Yogurt: While the chicken is grilling, combine all of the yogurt ingredients in a small bowl and mix well. Chill in the fridge until ready to serve.

  • 6

    Garnish with fresh cilantro and sliced red onion and serve with curry lime yoghurt, fresh lime wedges, and if you like it extra spicy, sliced chilies. Enjoy!

My Notes

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