Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 2 tablespoons of coriander powder, 1 tablespoon of cumin powder, 1 teaspoon of fennel powder, 0.5 teaspoon of fenugreek powder, 1.5 teaspoons of red chili powder, 1 teaspoon of turmeric powder, 1 teaspoon of black pepper powder, and 2 teaspoons of salt.

2. 2

   Add 2 tablespoons of ginger-garlic paste, 3 tablespoons of lime juice, and 0.25 cup of coconut milk to the spice mixture, stirring well to create a thick marinade.

3. 3

   Pat dry 2 duck leg quarters and 4 chicken thighs, then thoroughly coat both meats with the prepared spice marinade, ensuring all surfaces are covered.

4. 4

   Place the marinated duck and chicken in a non-reactive container, cover, and refrigerate for a minimum of 4 hours, or preferably overnight, allowing the flavors to meld.

5. 5

   Prepare a charcoal grill for medium-high heat, then lightly brush the grates with 1 tablespoon of vegetable oil to prevent sticking.

6. 6

   Grill the 2 duck leg quarters skin-side down for 15 minutes, then flip and continue grilling for another 20-25 minutes, or until cooked through and the skin is crispy.

7. 7

   Place the 4 chicken thighs on the grill alongside the duck, cooking for 10-12 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear.

8. 8

   Remove the grilled Sri Lankan spice-crusted duck and chicken from the grill, let rest for 5 minutes before serving hot.