Smoked Chicken Tikka Drumsticks

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  For the Marinade: In the base of a food processor, combine the spices, ginger, garlic, onion, yogurt, lemon juice, oil and salt, and pulse until smooth.

  Add A Note

  Ingredients

  • 1 Tablespoon smoked paprika

  • 1 Tablespoon garam masala

  • 1 Tablespoon ground cumin

  • 1 Tablespoon ground coriander

  • 1 Teaspoon turmeric

  • 1 Teaspoon ground cayenne pepper

  • 1/2 Medium Spanish onion, diced

  • 1 Whole thumb-sized piece of ginger, peeled and roughly chopped

  • 6 Clove garlic, chopped

  • 1/2 Cup Greek yogurt

  • 1/2 Whole lemon, juiced

  • 1/4 Cup extra-virgin olive oil

• 2

  Place the chicken in a large bowl, pour in the marinade, then massage chicken until every nook and cranny of the chicken is coated. Cover with plastic wrap and chill in the fridge overnight or at least 12 hours.

  Add A Note

  Ingredients

  • 12 Whole chicken drumsticks

• 3

  When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.

  

  Grill: 500 ˚F

  Add A Note

• 4

  Place the chicken directly on the grill grates and cook for 45 to 50 minutes, until crispy and grilled to perfection, or until it reaches an internal temperature of 165℉.

  

  Grill: 500 ˚F

  

  Probe: 165 ˚F

  Add A Note

• 5

  For the Curry Lime Yogurt: While the chicken is grilling, combine all of the yogurt ingredients in a small bowl and mix well. Chill in the fridge until ready to serve.

  Add A Note

  Ingredients

  • 1 1/2 Cup Greek yogurt

  • 1 Tablespoon curry powder

  • 1 Tablespoon fresh squeezed lime juice

  • 1 Pinch coarse sea salt

• 6

  Garnish with fresh cilantro and sliced red onion and serve with curry lime yogurt, fresh lime wedges and if you like it extra spicy, sliced chilies. Enjoy!

  Add A Note

  Ingredients

  • fresh cilantro, for garnish

  • 1/2 small red onion, thinly sliced, for garnish

  • lime wedges, for garnish

  • sliced green or red chiles, for garnish