INGREDIENTS:1 ½ qts. yogurt, plain
3 cups Cattlemen’s® Original Barbecue Sauce
1 cup Frank’s® RedHot® Buffalo Sandwich Sauce
24 garlic cloves, crushed
3 Tbsp. cumin, ground
3 limes, juice only
2 Tbsp. ground coriander
2 Tbsp. ground ginger
2 Tbsp. kosher salt
1 Tbsp. Madras curry powder
1 Tbsp. black pepper, crushed
6 whole chickens (2 ½ to 3 lbs.)
thoroughly rinsed and patted dry, cut up DIRECTIONS:To prepare marinade, combine yogurt, Cattlemen’s Original Barbecue Sauce, Frank’s RedHot Buffalo Sandwich Sauce, garlic, cumin, lime juice, coriander, ginger, salt, curry powder and black pepper in large bowl; mix thoroughly.
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. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: FRENCH’s FOODSERVICE
