Smoked Chicken Tikka Drumsticks
By Dennis Prescott
Switch up your chicken routine 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, cilantro and sliced red onion for wood-fired perfection.
Prep Time
10 Min
Cook Time
45 Min
Pellets
Mesquite
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
Marinade
| 1 Tablespoon | smoked paprika |
| 1 Tablespoon | garam masala |
| 1 Tablespoon | ground cumin |
| 1 Tablespoon | ground coriander |
| 1 Teaspoon | ground turmeric |
| 1 Teaspoon | cayenne pepper |
| 1/2 Medium | yellow onion, diced |
| 1 | thumb-sized piece of fresh ginger, peeled and roughly chopped |
| 6 Clove | garlic, chopped |
| 1/2 Cup | full-fat plain Greek yogurt |
| Juice of 1/2 lemon | |
| 1/4 Cup | Olive oil |
| To Taste | kosher salt |
| 12 | chicken drumsticks |
Curry Lime Yogurt
| 1 1/2 Cup | full-fat plain Greek yogurt |
| 1 Tablespoon | curry powder |
| 1 Tablespoon | fresh lime juice |
| Pinch | kosher salt |
For Garnish
| 1/2 Small | red onion, thinly sliced |
| fresh cilantro, chopped | |
| Lime wedges | |
| green or red chiles, sliced |
Steps
1
In a food processor, combine paprika, garam masala, cumin, coriander, turmeric, cayenne, onion, ginger, garlic, yogurt, lemon juice, olive oil, and salt, and pulse until smooth.
2
Add the chicken to a large bowl, pour the marinade over, then massage the chicken until very well-coated. Cover the bowl with plastic wrap and chill the chicken in the refrigerator overnight, or at least 12 hours.
3
When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
00:15
4
Place the chicken directly on the grill grates. Insert the probe into the thickest part of a drumstick, avoiding the bone. Close the lid and cook, turning occasionally, until crispy and the internal temperature reaches 165℉, 45-50 minutes.
450 ˚F / 232 ˚C
165 ˚F / 74 ˚C
00:45
5
Meanwhile, make the curry lime yogurt: In a medium bowl, whisk together the yogurt, curry powder, lime juice, and salt until evenly combined. Chill in the refrigerator until ready to serve.
6
Arrange the chicken on a platter and garnish with cilantro, red onion, chiles, and lime wedges. Serve with the curry lime yogurt alongside. Enjoy!
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