Poultry > Chicken > Curried Chicken Legs

Curried Chicken Legs

Cooking method: Grilling
Serves 6
Although you could use this marinade on a whole chicken with both white and dark meat, it is pungent enough to stand up to dark meat alone.


1/2 cup fresh orange juice
3 tbsp. mild or hot Indian curry paste, see note
2 tbsp. honey mustard
2 tsp. salt
1/2 tsp. ground allspice
1/2 tsp. black pepper, freshly ground
4 1/2 to 5 lb. Chicken Legs, about 12 pieces
Vegetable oil cooking spray


1. Combine the orange juice, curry paste, mustard, salt, allspice, and pepper in a glass or ceramic bowl, stirring well to dissolve the paste and mustard completely.

2. Put the legs in a shallow glass or ceramic dish and rub the paste into the meat, being sure to coat well and to rub some paste under the chicken skin. Cover and refrigerate for at least 2 hours or overnight.

3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.

4. Grill the chicken legs for 40 to 45 minutes, turning often with tongs. The chicken is done when the juices run clear when pierced with a fork or sharp knife, or when an instant-read thermometer registers 180°F when inserted in the thickest part of the legs. Don't let the thermometer touch the bone. Serve immediately.


Indian curry paste is sold in small tubs in Asian markets as well as in some supermarkets and specialty food stores. Select hot or mild paste, depending on personal preference.

This recipe is from Prime Time: The Lobels' Guide to Great Grilled Meats