3 Reviews of Grilled Curry Chicken Legs

From: breezermom

On Jan 24, 2009

I made this on the grill, and it was really good. I took the skins off..(the easy way...just pulled the skin off with paper towels!). I found that I needed to leave a little space between the legs to get the proper browning. So I had two rows of legs...fine, since my grill could accomodate it! This recipe is not spicy! I made it as posted, and no one found it spicy or "hot"! If you want a spicier drumstick, add some red curry paste. I can't wait to use the leftovers in a salad...the chicken should be great in my salad! I also can't wait to try this with some added "fire"...red curry paste! Thanks for posting this easy and delicious recipe! Made for PRMR tag!

From: Andi of Longmeadow Farm

On Dec 4, 2008

This is a whopper of a recipe. I could give this 19 stars if I could. Very, very easy to follow directions, easy prep, the use of cilantro and yogurt, coupled with the curries are just dynamic here. I made a couple of drumsticks, and a couple of thighs, de/skinned them, and went ahead and marinated them for about 2 hours. Not being able to stand it anymore (very aromatic and quite a appetizing and mouth watering aroma!) I put them in a stainless steel saute' pan to brown them. It was very cold here, and I couldn't fashion going out to the grill. Browned to perfection, turning after 3 minutes each side then ran the whole pan with the chicken and their juices into the oven for the rest of the cooking time, (about 30) minutes. I did baste them once, as I just wanted all the juice to surround the chicken. Served a top of jasmine rice and added some carrots in the pan (in the oven for the last ten minutes of cooking to roast). Can't go wrong with this one! Thanks, Jess! Made for Everyday is a Holiday. Fall 2008

From: UmmBinat

On Oct 26, 2009