Tandoori Chicken Legs
Ingredients :
- 4 ounce chicken legs skinless
- 7 ounce Tandoori Marinade
- juice of one lemon
Directions:
- Make gashes in the chicken legs and rub in the lemon juice.
- Place the chicken legs and the marinade into a bowl or a ziploc bag
and refrigerate for 24 hours or overnight (the longer the better).
- Either cook the chicken over a barbecue, or on an oven rack above a
foil-lined tray over a medium heat. Cook for at least 10 minutes either
side, you may need to cook for longer. To test if it is ready, pierce
the plumpest part of the leg. If the fluid runs out clear, it is ready.
If it is still red or pink, cook for a while longer.
- As with the Chicken Tikka, blacken the chicken a little before presenting by raising the heat.
- Serve with salad,
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