Rinse the chicken whole legs under cold running water and pat them dry with a paper towel.

Use a sharp knife to make 4-5 slits on the chicken's whole legs.

Mix curd, lemon juice, vinegar, 1 tbsp of oil, garlic paste, peri seasoning, red chilli powder, and salt in a small bowl.

Place the chicken in a shallow dish bowl and pour the peri mixture over them. Use your hands to coat the chicken in the sauce evenly.

Cover the dish with plastic wrap and marinate the chicken in the refrigerator for at least 3 hours or overnight.

Burn a small piece of charcoal till red hot. Place a small bowl in the centre of the marinated chicken and place the coal on it. Pour ½ tsp oil and close with a lid immediately and let it smoke for 10-15 minutes.

Place a grill pan on high heat. When hot, pour and brush 1 tbsp of oil to the grill pan.

Reduce the heat from low to medium and gently place the marinated chicken and press down gently to help them make contact with the pan. Cook for 10-15 minutes.

Until then marinate onion rings with the left marinade in the bowl and keep it aside.

Dab little oil on the chicken and flip it to the other side and cook for another 8-10 minutes. Keep flipping the chicken and cook through all sides until golden and charred from both sides. (Insert a toothpick to check if the chicken is done. The toothpick should slide in easily without any pressure).

Transfer the grilled chicken to a plate.

Add 1 tsp of oil to the pan and add the onions rings and stir for 2-3 minutes on high heat.

Add the capsicum and toss them together for 3-4 minutes.

Place the grilled chicken in the pan and toss them together for 1-2 minutes.

Turn off the flame.

Serve hot with rice and dips.