cup Frank's® RedHot® Original Cayenne Pepper Sauce
1
tablespoon grated peeled fresh ginger
3
cloves garlic, minced
1
tablespoon paprika
1
tablespoon cumin seeds, crushed or 1-1/2 teaspoons ground cumin
2
teaspoons salt
1
teaspoon ground coriander
Prep Time
15 minutes
Marinate Time
1 hour
Cook Time
45 minutes
Remove skin and visible fat from chicken pieces. Rinse with cold water and pat dry. Randomly poke chicken all over with tip of sharp knife. Place chicken in resealable plastic food storage bags or large glass bowl. Combine yogurt, Frank's RedHot Sauce, ginger, garlic, paprika, cumin, salt and coriander in small bowl; mix well. Pour over chicken pieces, turning pieces to coat evenly. Seal bags or cover bowl and marinate in refrigerator 1 hour or overnight.
Place chicken on oiled grid, reserving marinade. Grill over medium coals 45 minutes or until chicken is no longer pink near bone and juices run clear, turning and basting often with marinade. (Do not baste during last 10 minutes of cooking.) Discard any remaining marinade. Serve warm.
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