Tandoor chicken legs

4 servings
3 hours

How to make chicken legs in tandoor? Prepare the chicken first. For the recipe, you can use both chicken legs, legs, and the rest of the bird. Rinse the chicken and then dry with napkins or a towel. Cut the carcass into roughly identical sized portion pieces. Sprinkle the meat with paprika and dry basil.

Send the leg to a deep container suitable for pickling. Peel the onion and cut into rings, add to the chicken. Salt the poultry meat to taste, sprinkle with a mixture of ground peppers, pour in the oil and mix everything well. For pickling, you can use ready-made chicken seasoning or other favorite spices. Leave the meat in the fridge for at least an hour. The longer the chicken will marinate, the tastier the finished dish will be.

To make the finished chicken more juicy and fragrant, add vegetables such as: courgettes, eggplant, cherry tomatoes, bell peppers and more to it. Cut the vegetables into large pieces, salt, pepper, drizzle with a little oil.

Ignite firewood and embers in tandoor. Protopit for a while until the walls of the tandoor are thoroughly warmed up.

Level the coals and start the main cooking step.

Put chicken legs and vegetables on the grill.

Place the grill in the tandem, cover with a lid.

Leave the meat and vegetables until completely ready.

How much do you need to bake chicken? Cooking time depends on many factors: what model you have tandoor, how much heat is inside, and so on. After a while, open the lid of the tandoor, make the incision with a sharp knife on the largest piece and check the degree of readiness. If you see clear juice, then the chicken is cooked.

Serve hot!