
Yields:
4
Cook Time:
30 mins
Total Time:
1 hr 15 mins
This chicken has the best skin: It's nicely spiced and super-crispy. The cilantro relish served alongside gets vibrant flavor from white vinegar.
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Ingredients
- 1 Tbsp. sweet paprika
- 1 Tbsp. garam masala
- 1 Tbsp. ground cumin
- 1 Tbsp. ground coriander
- 1/2 tsp. ground turmeric
- 1 Tbsp. finely grated peeled fresh ginger
- 4 clove garlic
- 1/4 cup fat-free Greek-style yogurt
- 1 Tbsp. lemon juice
- 1/2 cup canola oil
- kosher salt
- Freshly ground pepper
- 12 chicken drumsticks
- 3/4 cup coarsely chopped cilantro
- 1 small shallot
- 3 Tbsp. distilled white vinegar
Directions
- Step 1Preheat the oven to 450 degrees F. Set a rack on each of 2 large baking sheets. In a small skillet, toast the paprika, garam masala, cumin, coriander, and turmeric over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer the spices to a medium bowl and cool slightly. Stir in the ginger, garlic, yogurt, lemon juice, and 2 tablespoons of the oil and season with salt and pepper.
- Step 2Make 2 or 3 slashes in each drumstick. In a large bowl, toss the chicken with 2 tablespoons of the canola oil and season with salt and pepper. Add the spiced yogurt and rub it onto the chicken. Arrange the chicken on the racks, leaving 2 inches between the pieces. Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through. Light the broiler and broil the chicken 6 inches from the heat for about 5 minutes, until lightly charred and crisp.
- Step 3In a small bowl, stir the cilantro, shallot, vinegar, and the remaining 1/4 cup of oil; season with salt. Serve with the chicken.
Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.
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