Grilled chicken legs with mint chutney dip
Grilled chicken legs with mint chutney dip are a delightful culinary combination. It combines the succulence of chicken with the smoky flavour imparted by grilling with the refreshing zing of mint-infused chutney. This cooking method enhances the natural flavours of the meat. Perfectly seasoned grilled chicken legs give a crispy, caramelized exterior and juicy inside.
The mint chutney dip – a zesty and herbaceous companion that adds a whole new dimension to the dish. The coolness of fresh mint, the kick of green chillies, and the tanginess of lime converge to create a yummy dip. As you dip each savoury chicken leg into the vibrant green concoction, you’ll experience delightful textures and tastes. The heat from the grill meets the coolness of the mint, creating a harmonious balance that will leave you craving for more.
Grilled chicken legs can be served as a standalone dish or paired with a variety of sides such as grilled vegetables, coleslaw, or a fresh salad. Grilled chicken legs with mint chutney dip are perfect for casual gatherings, family dinners, or any occasion where you want a tasty and straightforward meal. Enjoy the smoky aroma and savoury taste of perfectly grilled chicken legs! Here’s a simple and delicious grilled chicken recipe.
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Grilled chicken legs with mint chutney dip
The grilled chicken legs are marinated with authentic Indian spices for a burst of flavour. This pairs perfectly with a cool and tangy mint chutney dip.
Ingredients
- 9 skinless chicken legs Approximately 1kg
First marination
- 1 tsp red chilly powder
- 3 tbsp lemon juice
- Salt
Second marination
- 1 tbsp kashmiri chilly powder
- ½ tbsp coriander powder
- 1 tsp cumin powder
- ⅛ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp chat masala
- 1 ½ tbsp ginger-garlic paste
- 2 tsp ghee/melted butter
- 2 tbsp thick curd/yoghurt
- Salt
- Extra oil/butter/ghee for spraying
Mint chutney dip
- 1 cup mint leaves
- ½ cup coriander leaves
- 1 green chilly
- 1 ½ tbsp lemon juice
- 2 tsp sugar
- 2 tbsp thick curd/yoghurt
- Salt
To Serve
- Fresh lemon wedges and Onion rings
Instructions
- Pat the chicken legs dry with paper towels to remove any excess moisture.
- Using a sharp knife, make a few diagonal slits on each chicken leg. This will help the marinade penetrate and infuse more flavour.
- Add red chilly powder, lemon juice and salt and rub over the chicken legs. Let them rest for 10 minutes.
- Meanwhile, In a small bowl, mix kashmiri chilly powder, coriander powder, turmeric powder, garam masala, chat masala, ginger-garlic paste, ghee/butter, salt, and thick curd to create a marinade. Add the salt needed for the masala here as we have already seasoned the chicken with salt.
- Rub the chicken legs thoroughly with the marinade, ensuring they are well-coated.
- Cover the chicken and let it marinate in the refrigerator for at least an hour, but preferably overnight for a more intense flavour.
- Place the marinated chicken legs on the preheated grill. Make sure the grates are clean and lightly oiled to prevent sticking.
- Alternatively, place the marinated chicken legs on a baking tray lined with aluminium foil and set the oven to grill mode at 230 degrees Celsius.
- Grill for about 10-15 minutes per side or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
- Flip the chicken after 15 minutes, spray some oil/butter/ghee to lightly coat the chicken legs and rub the extra masala if available. This helps prevent them from drying out and adds a touch of moisture. Grill for another 15 minutes.
- To achieve a smoky black colour on the chicken legs, move them to the top rack of the oven for 5 minutes, remove flip the chicken and keep them for another 5 minutes so that both sides of the chicken legs get even smoky flavour.
- Remove the grilled chicken legs from the heat and let them rest for a few minutes.
- Squeeze fresh lemon juice over the chicken before serving.
- Serve your delicious grilled chicken legs with your favourite sides, such as a fresh salad, grilled vegetables, or mint chutney dipping sauce.
Mint chutney dip
- In a blender or food processor, combine mint leaves, coriander leaves, green chilli, lemon juice, sugar and plain yoghurt/curd.
- Blend until you achieve a smooth consistency.
- Taste the chutney and add salt as per your preference. Adjust the level of spiciness by adding more green chilli if desired.
- Transfer the mint chutney dip to a bowl and refrigerate for at least 30 minutes before serving. Chilling enhances the flavours.
- This mint chutney dip can also be used as a versatile condiment for other dishes, such as kebabs, and sandwiches, or as a dip for veggies.
Notes
Adjust the seasoning according to your taste preferences, feel free to experiment with different herbs and spices and enjoy flavourful and moist grilled chicken legs!
Adding slits to the chicken allows the marinade to penetrate deeper, enhancing the overall flavour of the grilled chicken.
Using skinless chicken legs can facilitate better penetration of the marinade, allowing the flavours to infuse more effectively.
Flipping the chicken ensures that both sides cook evenly, resulting in a more consistent and delicious outcome.
Grilling time may vary depending on the size of the pieces and the oven temperature.
Don´t skip the step of spraying oil as it not only prevents drying but also adds a nice sheen to the chicken, enhancing its overall appeal.
Quite delicious! Very nice.