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Ingredients

1 tablespoon paprika
1 teaspoon salt
1 1/2 teaspoons cumin ; ground
3 cloves garlic ; minced
2 whole chicken ; 3 lbs each, cut up
1 pint yogurt ; nonfat
1 teaspoon coriander
1 tablespoon ginger ; grated, peeled
1/2 cup cayenne pepper sauce

Preparation:

Remove skin and fat from chicken pieces. Rinse with cold water and pat dry. Poke chicken all over with tip of sharp knife or fork. Place in plastic food storage bags or large glass bowl. In a small bowl, combine pepper sauce, yogurt, salt, cumin, garlic, paprika, and coriander and mix well. Pour over chicken pieces, turning to coat. Seal bag or cover bowl and place in refrigerator for 1 hour or overnight. Place chicken on oiled grill. Grill over medium heat 45 minutes or until juices run clear and no longer pink, turning and basting with with marinade. Do not baste during last 10 minutes of cooking. Discard remaining marinade. Makes 6 to 8 servings.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 170.3
Total Sugars: 3.6g
Carb.: 5.3g
Fiber: 0.6g
Total Fats: 7.6g
Cholesterol: 58.8mg
Protein: 19.7g
Sodium: 854.2mg

Detailed Nutrition...

By ingredient...

^*Data provided by USDA