Chicken Legs With Cilantro and Yogurt Marinade

Serves 4.

Note: The yogurt marinade is similar to that used in Indian tandoori recipes. It forms an intense, tangy crust on the outside of the meat, leaving the inside moist and well flavored. If you don't like the taste of cilantro, use fresh mint. From "Where There's Smoke," by Barton Seaver.

• 1 tbsp. kosher salt

• Juice of 1 lemon

• 2 tbsp. extra-virgin olive oil

• 3 tbsp. plain Greek-style yogurt

1 c. fresh cilantro leaves, half chopped and half left whole (see Note)

4 skin-on whole chicken legs (thighs included)


In large bowl, combine salt, lemon juice, olive oil, yogurt and chopped cilantro (save the whole cilantro for later). Stir to combine, then add chicken. Turn legs in the mixture to thoroughly coat them. Marinate in refrigerator for at least 1 hour and up to a day; the chicken only gets better as it sits.

Prepare grill to medium heat (citrus-flavored wood adds a nice flavor to the mix). Place legs, skin side down, just adjacent to the coals of the fire. Cover grill and cook until skin begins to char, about 5 minutes.

Remove legs to cooler side of grill and pour any remaining marinade over them. Cover grill and cook until meat is uniform in color, pulls easily away from bone, and shows no pink color, about 20 minutes.

Transfer chicken to platter. Garnish with whole cilantro leaves and serve immediately.