Get ready to elevate your BBQ game with these Tandoori Chicken Legs! Using the Ninja Woodfire Grill adds a delightful smoky twist to this South Asian classic. With bold spices, tender meat, and a hint of char, this dish is a crowd-pleaser. Don’t forget the golden rule: oil that grill plate to keep the chicken from sticking and losing that perfect seared crust. Serve it with cooling raita, lemon wedges, and crunchy onions for a meal everyone will rave about.
Tandoori Chicken Legs on the Ninja Woodfire Grill
Ingredients
For the Marinade:
Additional:
Instructions
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Marinate the Chicken:
- Mix all marinade ingredients in a large bowl until smooth.
- Coat the chicken thoroughly, ensuring the marinade seeps into the slits.
- Cover and refrigerate for at least 6 hours, or overnight for maximum flavour.
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Prepare the Grill:
- Preheat your Ninja Woodfire Grill to 200°C. Add hickory or applewood pellets for smoky goodness.
- Important Tip: Spray or brush the grill plate with oil before placing the chicken to prevent sticking.
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Cook the Chicken:
- Place the chicken legs on the hot grill, ensuring they aren’t crowded.
- Grill for 15 minutes per side. Flip halfway for even cooking.
- Baste with melted butter during the last 5 minutes for extra juiciness and a gorgeous char.
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Serve and Garnish:
- Garnish with fresh coriander, a sprinkle of Kashmiri chilli powder, and a squeeze of lemon.
- Serve hot with raita, lemon wedges, and crispy onion rings.
Equipment
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Note
Pro Tip: For an extra smoky flavour, close the grill lid for the first 20 minutes.
If you don’t have Kashmiri red chilli powder, use paprika for a milder alternative.
Leftovers can be shredded for wraps or salads the next day!
