Zest and juice one of the
and set aside. Slice 1/4 inch off of each end of the other lime and cut it in half, lengthwise. Set one of the halves cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
In a small pan over medium-low heat, combine the
Paprika (1 Tbsp)
Garam Masala (1 Tbsp)
Ground Cumin (1 Tbsp)
Ground Coriander (1 Tbsp)
Ground Turmeric (1/2 tsp)
Cayenne Pepper (1/2 tsp)
Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
Add the spices to a blender or mini food processor, along with the
Fresh Ginger (3 Tbsp)
Garlic (7 cloves)
Greek Yogurt (1/4 cup)
, Lime Zest and Juice,
Vegetable Oil (1/4 cup)
Salt (1 Tbsp)
Process until smooth.
Using a very sharp knife, make 2 or 3 slashes in each
Chicken Drumsticks (12)
Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with heavy duty aluminum foil and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through.
Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve with
Mango Chutney (to taste)
Fresh Cilantro (to taste)
, and lime wedges on the side. Enjoy!