- 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
Method
- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.