Tandoori Drumsticks

Print recipe as: 3x5 | 4x6 | 8.5x11
Classic Greek Yogurt, fresh lemon and spices combine to make a zesty marinade for this Mediterranean inspired main dish.


Ingredients
  • 1- 6 ounce container AE Classic Greek Yogurt
  • ½ cup fresh lemon juice
  • ¼ cup curry powder
  • 3 tablespoons fresh ginger, coarsely chopped
  • 3 tablespoons fresh garlic, coarsely chopped
  • 1 jalapeño, coarsely chopped
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • ½ teaspoon turmeric
  • 8 chicken drumsticks
  • Melted butter, optional

Directions

Blend all ingredients (except chicken) in a food processor or blender until smooth. Transfer to a large bowl, add the chicken drumsticks, and toss to coat with yogurt mixture. Cover and marinate drumsticks 3–4 hours in refrigerator.

Preheat oven to 375°F. Line a baking sheet with aluminum foil and coat the foil with nonstick spray. Scrape excess marinade from drumsticks and arrange on the baking sheet, leaving some space between each drumstick (do not discard the marinade). Roast the chicken for 30 minutes, then turn the drumsticks over and brush each with reserved marinade. Return the drumsticks to the oven and roast another 30 minutes or until the internal temperature is 165°F and the chicken is a deep rust color.  Just before serving, brush the drumsticks with melted butter if desired.

AE Recipe TipYou can use all kinds of poultry—chicken thighs, breasts, or even Cornish game hens. Boneless chicken strips work well, too, and take half the cooking time! Below is a recipe that complements the drumsticks as a side dish.

 

Spiced Rice PilafSpiced Rice Pilaf

  • 3 T. butter
  •  ½ c. yellow onion, diced
  • 5 whole cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 c. (12 oz.) raw basmati rice
  • 1¾ c. (one 14-oz. can) low-sodium chicken broth
  • ¼ c. dry white wine
  • ½ t. salt
  • ½ c. dried apricots, diced
  • ½ c. sliced almonds, toasted
  • ½ c. frozen peas
  • 1 t. lemon zest, minced

 

Melt butter in large sauté pan; add onion, cloves, bay leaves, and cinnamon and sauté for 5 minutes, stirring occasionally. Add basmati, stir to coat with oil, and sauté 5 more minutes. Stir in broth, wine, and salt, and bring to a boil. Reduce heat to simmer, cover, and cook until rice is tender and liquid is absorbed, about 15 minutes.

Sprinkle apricots, almonds, peas, and lemon zest on top of rice (do not stir them in). Cover and let stand 5 minutes to warm through and soften slightly before serving. This colorful side dish makes a great accompaniment to AE Tandoori Drumsticks as well as many kinds of entrées.

 

Makes 8 drumsticks


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