Spicy Barbecued Chicken
|Chicken legs and thighs attached||1 Pound (2 Whole, 1/2 Pound Each)|
|Unflavored yogurt||1⁄3 Cup (5.33 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Tomato cucumber sauce||1⁄4 Cup (4 tbs)|
Remove chicken skin, if you wish.
Slash each piece of chicken 2 or 3 times about halfway to the bone; place in a shallow, close-fitting pan.
Combine yogurt, ginger, salt, garlic powder, cayenne, and lemon juice; pour over chicken, cover, and refrigerate for 4 to 6 hours or until next day, turning occasionally, if possible.
Lift chicken from marinade, drain briefly, and place on a barbecue grill about 6 inches above a solid bed of low-glowing coals.
Cook, turning and lightly brushing with marinade, until meat is well browned on all sides and no longer pink when slashed in thickest part (40 to 50 minutes).
Separate legs thighs and serve hot.