Tandoori Chicken

Clean, wash and make cuts on the whole chicken legs using a sharp knife.

Combine all the ingredients of the first marinade in a large bowl.

Add chicken and mix it very well in the marinade.

Cover the bowl with a cling wrap and leave it for 45 minutes - 1 hour under refrigeration.

In another large bowl, add all the ingredients of the second marinade and mix to combine well.

After the first marination process is over, transfer the chicken in the prepared second marinade.

Cover the bowl with a cling film cover and refrigerate for 7-8 hours or overnight.

Take the chicken out 30-45 minutes prior to cooking.

Grill it either on a charcoal grill, outdoor grill, in the oven or on stovetop.

To bake it in the oven, pre-heat the oven at 220℃.

Remove the chicken pieces from the marinade and place it on a baking tray or a rack.

Grill the chicken for 25 minutes and then broil it for 5 minutes or until thermometer reads the internal temperature to 165°F.

On gas stove, heat the pan, place the chicken on it, cover and cook until done, flipping once in between.

Grease the grill with oil so that the chicken does not stick over the grill.

Place the chicken pieces over the grill and turn the flame to medium high.

Grill from both sides until aromatic.

Serve hot!