Yogurt marinated BBQ chicken drumsticks

By Reece Carter
Serves  4
Preparation   Overnight
Cooking   30 mins
Print recipe


For the drumsticks

  • 8 Lilydale Free Range Chicken Drumsticks
  • 1 cup (250ml) plain Greek yoghurt
  • 4 garlic cloves, crushed
  • 1 teaspoon smoked paprika
  • ½ teaspoon garam masala
  • ½ ground turmeric
  • Pinch black pepper
  • Olive oil, to brush

For the dipping sauce

  • 1 cup (250ml) plain Greek yoghurt
  • 2 teaspoons coconut cream
  • 200g tinned tomatoes, drained
  • 1 long red chilli, seeds and stalk removed
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 clove garlic, crushed
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons honey
  • Juice ½ lime
  • Sea salt and black pepper, to taste

For the salad

  • 6 Lebanese cucumbers, peeled
  • 2 golden shallots, peeled and thinly sliced
  • Small handful each of fresh coriander, mint, and dill, finely chopped
  • ½ inch piece fresh ginger, peeled and grated
  • 1 clove garlic, crushed
  • 1 tablespoon sesame oil
  • 2 tablespoons rice wine vinegar
  • Black sesame seeds, to top


  1. Combine all of the marinade ingredients. Score the drumsticks, to help the marinade
  2. Penetrate the meat and mix together in a bowl. Cover and leave in the fridge overnight.  
  3. To make your dipping sauce, process all dipping sauce ingredients together in a blender until smooth. Taste and season as needed.
  4. Use a mandolin or a vegetable peeler to cut your cucumbers into ribbons. Combine with the shallots, coriander, dill and mint. Mash the ginger and garlic together in a mortar and pestle. Add sesame oil and vinegar and pour over the salad. Toss well, then sprinkle sesame seeds on top.
  5. Remove any excess marinade from the drumsticks. Remember it’s better to cook them at room temperature. Brush with olive oil and barbeque them over a high heat until cooked through. Keep turning regularly to ensure they’re evenly cooked.

Tip: Serve with some wholemeal naan or pita — and don’t forget the spicy dipping sauce!

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