- Prep Time
- 10 mins
- Cooking Time
- 4 h
- Total Time
- 5 h
- Serves
- 4
Ingredients
- 4
- bone-in chicken legs (about 3 lb/1.5 kg)
- 4 cups
- beet juice
- 1 L
- 1/3 cup
- plain yogourt
- 75 mL
- 1/3 cup
- tandoori spice paste
- 75 mL
- 2 tbsp
- lime juice
- 30 mL
- 2 tbsp
- canola oil
- 30 mL
- 2 tbsp
- paprika
- 30 mL
- 4
- cloves garlic, minced
- 3
- small Thai red chilies, minced
- 4 tsp
- minced fresh ginger
- 20 mL
- 2 tsp
- turmeric
- 10 mL
- 1/4 tsp
- salt
- 1 mL
Directions
Step 1
Place chicken legs, skin-side down, in large, shallow baking dish. Pour in beet juice. Let stand 15 to 20 min. until chicken is attains a reddish colour.
Step 2
Meanwhile, in bowl, whisk together yogourt, tandoori paste, lime juice, oil, paprika, garlic, chilies, ginger, turmeric and salt. Scrape into large re-sealable plastic bag. Remove chicken legs from beet juice (discard juice) and add to plastic bag. Seal bag and marinate chicken in fridge 4 hr., or overnight, turning occasionally.
Step 3
Preheat oven to 425°F (220°C). Transfer chicken legs onto lightly greased foil-lined baking sheet (discard excess marinade). Bake 30 to 35 min. until an instant-read thermometer registers 165°F (74°C) when inserted into the thickest portion of leg.
Tip
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