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Tandoori-Style Grilled Chicken Tandoori-Style Grilled Chicken 0 Makes: 8 servings 2 chickens 1 pint non-fat yogurt 1/2 cup FRANK'S RedHot® Original Cayenne Pepper Sauce 1 Tbsp. grated peeled fresh ginger 3 cloves Garlic, minced 1 Tbsp. Paprika 1 Tbsp. cumin seed 2 tsp. salt 1 tsp. ground coriander
24 200

Tandoori-Style Grilled Chicken

Makes: 8 servings
Prep Time: 15 min
Cook Time: 45 min
User Rating:

Ingredients

  • 2 chickens,cut-up
  • 1 pint non-fat yogurt
  • 1/2 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1 Tbsp. grated peeled fresh ginger
  • 3 cloves Garlic, minced
  • 1 Tbsp. Paprika
  • 1 Tbsp. cumin seed,crushed (or 1 1/2 tsp. ground cumin)
  • 2 tsp. salt
  • 1 tsp. ground coriander

Directions

REMOVE skin and visible fat from chicken pieces. Rinse with cold water and pat dry. Randomly poke chicken all over with the tip of a sharp knife. Place chicken into resealable plastic food storage bags or a large bowl.

COMBINE remaining ingredients. Pour over chicken pieces, turning pieces to coat evenly. Seal bags or cover bowl and marinate in refrigerator for 1 hour or overnight.

GRILL chicken on an oiled rack over medium heat for 45 minutes or until chicken no longer pink, turning and basting often. (Do not baste chicken during last 10 minutes of cooking.) Discard any remaining marinade. Serve warm.

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Tandoori-Style Grilled Chicken

Net Wt.: ????

Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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