🔥 Spicy Grilled Chicken

(for 8 chicken legs or 12 wings)

This spicy grilled chicken is where German dad’s classic dry rub—paprika, curry powder, pepper, and salt—meets the bold, juicy flavors of tandoori-style (a.k.a. desi) marinade with yogurt, garlic, and green chillies. We’ve added our own Desi Deutsch twist: blending in onion for depth and a touch of honey for balance and caramelized edges.

Ingredients for the Marinade:

2 tbsp plain yogurt
2 tbsp neutral oil (e.g., sunflower, canola)
1 tsp honey
2 tsp paprika powder
1 tsp Madras curry powder
½ tsp ground black pepper
1½ tsp salt
1 medium onion, roughly chopped
3–5 garlic cloves
2–6 green chillies (adjust to taste)
Optional: 1–2 tsp red chilli flakes (for extra heat)

Method:

Make the Marinade:
In a blender or food processor, blitz all the marinade ingredients into a smooth paste.
Marinate the Chicken:
Place the chicken legs or wings in a large bowl or ziplock bag. Pour over the marinade and mix well to coat every piece.
Cover and refrigerate for at least 4 hours—overnight is ideal for maximum flavor.
Grill the Chicken:
Preheat your grill or oven to medium-high (around 200°C / 400°F).
Place the chicken on the grill or a lined baking tray. Cook for around 35-45 minutes, turning once or twice during cooking.
Watch closely during the final 10 minutes—because of the honey, the marinade can char quickly. Some dark edges are fine (and tasty!), but avoid burning.
Check for Doneness:
Chicken should be cooked through, with juices running clear and an internal temperature of at least 75°C (165°F).

Serving Suggestions:

Serve hot with a wedge of lime, fresh coriander, and a cooling yogurt dip or cucumber salad.

Notes:

Want it smokier? Add a pinch of ground cumin or smoked paprika to the marinade.
Prefer oven baking? Bake at 200°C (400°F) on a rack for 35–40 minutes, finishing under the broiler for a charred finish.