This recipe is easy to throw together—it just takes a little planning. Just remember to start marinating the night before or morning of the day you plan to cook these. Trust us, after one bite, you’ll thank yourself for thinking ahead.
The yogurt marinade is the ideal vehicle for infusing flavor into this amazing chicken. Serve over basmati rice along with our Yogurt Cucumber Salad, and you’ve got a winner winner chicken dinner.
- Serves 4
- Active time 40 minutes
- Total time 4 hours (plus marinating time)
Ingredients
- 3 lb. MOINK drumsticks (about 8 total)
- ½ cup plain Greek yogurt
- 2 Tbsp. vegetable oil
- 2 tsp. paprika
- 2 tsp. garam masala*
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 1 tsp. ground turmeric
- ¼ tsp. cayenne pepper
- 1 tsp. grated fresh ginger
- 4 cloves garlic, minced
- 1 tsp. lemon zest
- 2 tsp. fresh lemon juice
- ½ tsp. salt
- ½ tsp. freshly ground pepper
*Garam masala is a blend of spices and can be found at most grocery stores (or online).
Cooking instructions
- Thaw the drumsticks.
- Cut a few small slits in the skin of each drumstick, and place the drumsticks in a large zip-top bag or shallow dish.
- Stir together the remaining ingredients except for salt and pepper. Pour the marinade over the chicken, and turn to coat the pieces. Seal the bag or cover the dish and refrigerate at least 8 hours or overnight.
- Remove the chicken from the bag or dish, brushing any residual marinade over the drumsticks. Sprinkle with salt and pepper.
- Preheat a grill to medium-high heat (about 400°F) and oil the grill grates. Place the chicken on the grill and cover with the grill lid. Cook 25 minutes, turning occasionally, until the chicken is cooked through. (A meat thermometer inserted in the thickest part will register 165°F.)
Pro Tip:
Not Grilling Weather?
You can bake this!
If the weather isn’t ideal, you can also bake the chicken: Preheat the oven to 400°F. Place the chicken in a lightly greased, aluminum-foil lined rimmed baking sheet. Bake 25 minutes, turning halfway through, until the chicken is cooked through. (A meat thermometer inserted in the thickest part will register 165°F.)
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