Directions
- 1To a compact blender, add 15g fresh lemon juice, 30g avocado oil, 25g fresh ginger root and 30g garlic cloves.
- 2Blend into a paste.
- 3To a large baking dish or large bowl, add in 6 skinless chicken legs, scored.
- 4Add the previously prepared ginger & garlic paste.
- 5Add 3-4 tsp sea salt.
- 6Add 3-5 tsp smoked paprika, or kashmiri chili powder.
- 7Add 1.5 Tbsp ground cumin.
- 8Add 1.5 Tbsp ground coriander.
- 9Add 1 Tbsp black pepper, freshly ground.
- 10Add 1 tsp turmeric powder.
- 11Add 1 Tbsp tamarind paste.
- 12Add 1-2 tsp liquid smoke.
- 13Add 1 1/2 cups keto yogurt (recipe in description box), or Greek yogurt.
- 14Mix all the ingredients by hand, coating evenly.
- 15Marinate the chicken in the fridge overnight for at least 12 hours.
- 16Preheat the grill (or oven) on medium high heat (375°F - 400°F).
- 17Grill for 25-30 minutes, flipping a few times for even cooking.
- 18Brush on the left over marinade.
- 19Optional: torch the chicken legs with a blow torch until slightly charred.
- 20Rest for 5 minutes before serving. Garnish with cilantro.
Ingredients
- 15 g fresh lemon juice
- 30 g avocado oil
- 25 g fresh ginger root
- 30 g garlic cloves
- 6 skinless chicken legs, scored
- 3 tsp sea salt
- 3 tsp smoked paprika, or kashmiri chili powder
- 1.5 Tbsp ground cumin
- 1.5 Tbsp ground coriander
- 1 Tbsp black pepper, freshly ground
- 1 tsp turmeric powder
- 1 Tbsp tamarind paste
- 1 tsp liquid smoke
- 1.5 cups keto yogurt or greek yogurt
Equipment
compact blenderlarge baking dish or bowlgrill or oventongsbrush
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