Tandoori Drumsticks

Tandoori Drumsticks

Unsweetened Whole Milk Yogurt, fresh lemon and spices combine to make a zesty marinade for this Mediterranean inspired main dish.
30 minutes prep time
Prep Time

30 minutes

serves 8


60 minutes cook time
Cook Time

60 minutes

medium difficulty



  • 1

    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.

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  • 2

    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.
    Tip: You 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.

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