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Oh, Calcutta Chicken
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1 1/2 qts. yogurt, plain
3 cups Cattlemen's® Original Barbecue Sauce
1 cup Frank's® RedHot® Buffalo Wing Sauce
24 garlic cloves, crushed
3 tbsps. cumin, ground
3 limes, juice only
2 tbsps. ground coriander
2 tbsps. ground ginger
2 tbsps. kosher salt
1 tbsp. Madras curry powder
1 tbsp. black pepper, crushed
6 whole chickens (2 1/2 to 3 lbs.)
thoroughly rinsed and patted dry, cut up
| 1. |
To prepare marinade, combine yogurt, Cattlemen's® Original Barbecue Sauce,
Frank's® RedHot® Buffalo Wing Sauce, garlic, cumin, lime juice, coriander,
ginger, salt, curry powder and black pepper in large bowl; mix thoroughly.
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| 2. |
Make knife slits into chicken to infuse flavor of marinade. Place chicken in
hotel pan. Pour marinade over chicken; dredge well. Cover and marinate in
refrigerator 18 to 32 hours. Discard marinade. Grill chicken until internal
temperature reaches 165 F and skin is crisp and brown. Serve additional
Cattlemen's® Original Barbecue Sauce on the side for dipping.
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SERVINGS: 24
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