Goron spice, beloved by Hylians for its flavor and heat, is a staple in curries, skewers, and stir-fries. As cooking oil became more common across Hyrule, and deep-fried drumsticks surged in popularity, inventive cooks began exploring ways to bring Goron spice into the mix. Among their experiments, one approach began to gain traction: Hylian cooks started using dairy-based marinades infused with Goron spice, stambulb, and other aromatics. Over time, the result became a regional favorite. Everyone began to enjoy these richly spiced, flame-roasted drumsticks with a tender interior and a crispy, charred skin… the curry roasted drumstick.
This original creation honors that fan-fiction style evolution of the dish. Chicken drumsticks are deeply scored to absorb a bold yogurt marinade seasoned with garlic, ginger, lemon juice, and the signature Goron spice blend. After an overnight rest, the chicken is roasted at high heat and finished under the broiler to lock in its flavor and create irresistibly crisp edges. It’s something of a Hyrulean take on Tandoori chicken, and definitely a dish I’d be thrilled to see coming out of a Hateno oven.
Ingredients
4-6 chicken leg (drumsticks)
½ cup plain Greek yogurt
1 tbsp ginger, sliced
1 tbsp garlic, chopped
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp Goron Spice*
4-6 chicken leg (drumsticks)
½ cup plain Greek yogurt
1 tbsp ginger, sliced
1 tbsp garlic, chopped
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp Goron Spice*
1-2 lemons, sliced into wedges
*can be substituted with Yunobo Spice for milder heat.
Score the chicken legs by making two to three small slices on one side and then the opposite side. This will allow the marinade to soak into the chicken.
Combine the yogurt, ginger, garlic, olive oil, lemon juice, and Goron spice in a large bowl or zip-loc bag. Pour in the marinade and coat each drumstick thoroughly, rubbing it into the scored cuts. If you are using a bowl, cover tightly with plastic wrap, and if you are using a zip-loc bag, ensure it is fully closed. Allow the chicken legs to marinate for at least 6 hours, preferably overnight.
When you are ready to cook the chicken legs, preheat your oven to 425°F. Remove the drumsticks from the bowl or zip-lock bag, and gently shake off any excess marinade (allowing a thin glaze of it to remain across the drumstick).
Place the drumsticks on a foil-lined baking sheet or in a cast iron skillet. Roast for about 35–40 minutes, flipping once halfway through, until the skin is browned and the internal temperature hits 165°F. Once the drumsticks are cooked through, flip your oven to the broiler option. Allow the drumsticks to broil for 3-5 minutes, until the skin crisps up and begins to slightly char.
Alternatively, you can choose one of the following cooking methods as well:
- Place the chicken on a lightly oiled air fryer rack or basket, and then air fry at 375°F for 25-30 minutes, flipping the drumsticks halfway through.
- Preheat a grill to medium-high heat (approximately 400°F) Oil the grates. Grill chicken for 25-30 minutes over indirect heat, flipping halfway through. Then, move the chicken to direct heat for 6-8 minutes, flipping halfway through, until browned and internal temp is 165°F.
Serve one or two chicken drumsticks with a lemon wedge. Enjoy!