Skin off and slashed
For tandoori and peri peri, have them skin off with a few deep cuts in the meat. The marinade gets right in, and the heat reaches the bone so they cook evenly. Leave the skin on if you want it crisp from the oven.
In the oven or on the BBQ
200°C for 35 to 45 minutes, turning once. On the BBQ, cook them away from the coals first, then move them over the heat to char at the end. They're done when the meat by the bone isn't pink: 75°C or more. They're forgiving, so a few extra minutes won't hurt.
Drumstick and leg recipes
Whole legs for biryani
A whole leg is drumstick and thigh together. Skin off and cut in two, it's the classic biryani and karahi cut: bone in, plenty of juicy meat. Allow 30 to 35 minutes in a curry.
Biryani question
Which chicken is best for biryani?
Whole legs, skin off and cut in two, so they're on the bone and stay juicy under the rice.
Skin off and slashed? Ask at the counter, it takes a minute. Opening hours and map.