Tandoori Chicken Drumsticks Recipe

Fire up the grill and turn up the flavour with these smoky, spice-packed tandoori-inspired chicken drumsticks. Marinated in a bold blend of yoghurt, garlic, ginger, and warm Indian spices, then char-grilled to perfection on the BBQ, this recipe brings together the irresistible taste of traditional tandoori chicken with the unbeatable smokiness of open-flame cooking. Whether you're hosting a backyard party or just craving something flavourful and fun, these juicy drumsticks are guaranteed to be a summer favourite.

Equipment Needed:

To prepare our delicious Tandoori Chicken Drumsticks Recipe, you only need the following three pieces of equipment:

  • BBQ grill (gas or charcoal)
  • Mixing bowl
  • Tongs for turning the chicken

Ingredients:

  • 6 chicken drumsticks
  • 3 tbsp tandoori masala
  • 1/2 cup plain yogurt
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • Salt to taste
  • Fresh cilantro (optional, for garnish)

Method:

  1. Prepare the Marinade: In a bowl, combine the yogurt, tandoori masala, lemon juice, olive oil, garlic powder, ginger powder, ground coriander, turmeric, and salt. Mix well to form a smooth marinade.
  2. Marinate the Chicken: Pat the chicken drumsticks dry with paper towels. Using a knife, make a few shallow slashes on the drumsticks to allow the marinade to penetrate. Coat the drumsticks in the marinade, making sure they are evenly covered. Let them marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).
  3. Preheat the BBQ: Heat your grill to medium-high heat (about 375°F / 190°C). If you're using a charcoal grill, arrange the coals on one side for indirect grilling.
  4. Grill the Chicken: Place the marinated drumsticks on the grill, using indirect heat (away from the flames) for the first 10-12 minutes. Close the lid and cook for about 15-20 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden.
  5. Optional Searing: For extra crispiness, move the drumsticks to direct heat for the last 2-3 minutes of grilling, turning frequently to avoid burning.
  6. Serve: Garnish with fresh cilantro and serve hot with a side of naan or rice.

 

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