1 TBSP SMOKED PAPRIKA
1 TBSP GARAM MASALA
1 TBSP GROUND CUMIN
1 TBSP GROUND CORIANDER
1 TSP TURMERIC
1 TSP GROUND CAYENNE
1/2 MEDIUM SPANISH ONION, DICED
1 THUMB-SIZED PIECE OF GINGER, PEELED AND ROUGHLY CHOPPED
6 CLOVES GARLIC, CHOPPED
1/2 CUP GREEK YOGURT
JUICE OF 1/2 A LEMON
1/4 CUP OLIVE OIL
12 CHICKEN DRUMSTICKS
CURRY LIME YOGURT
1-1/2 CUPS GREEK YOGURT
1 TBSP CURRY POWDER
1 TBSP FRESH SQUEEZED LIME JUICE
PINCH OF SEA SALT
1/2 SMALL RED ONION, THINLY SLICED
1 LIME, CUT INTO WEDGES
1-2 SLICED GREEN OR RED CHILIES
For the Marinade: In the base of a food processor, combine the spices, ginger, garlic, onion, yogurt, lemon juice, oil, and salt, and pulse until smooth.
Place the chicken in a large bowl, pour over the marinade, then massage chicken until every nook and cranny of the chicken is coated. Cover with plastic wrap and chill in the fridge overnight (at least 12 hours).
When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.
Place the chicken directly on the grill grates and cook for 45-50 minutes, until crispy and wood-fire grilled to perfection (or until it reaches an internal temperature of 165℉).
For the Curry Lime Yogurt: While the chicken is grilling, combine all of the yogurt ingredients in a small bowl and mix well. Chill in the fridge until ready to serve.
Garnish with fresh cilantro and sliced red onion and serve with curry lime yoghurt, fresh lime wedges, and if you like it extra spicy, sliced chilies. Enjoy!