juice and zest of a lime
2 Tablespoons minced cilantro plus additional for garnish, if desired
2 cloves garlic crushed
1 teaspoon dried ground ginger
1 Tablespoon paprika
2 teaspoons cinnamon
1 teaspoon cardamom
1 Tablespoon cumin
1 teaspoon turmeric
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
3-4 pounds chicken legs
Combine all of the ingredients except the chicken legs and stir until thoroughly combined. Transfer the marinade and chicken legs to a large plastics storage bag or a bowl and mix around until the chicken is thoroughly coated. Place in the refrigerator for at least 6-8 hours or overnight. Preheat your grill, remove the chicken from the marinade, dry with paper towels, and place on the grill. Grill over indirect medium heat for 40-50 minutes, or until the juices run clear and the meat reaches a temperature of 165°F. Sprinkle with additional cilantro for garnish if desired.