|Chickens||6 Pound, cut up (2 Whole, 3 Pounds Each)|
|Nonfat yogurt||1 Pint|
|Cayenne pepper sauce||1⁄2 Cup (8 tbs) (Original)|
|Grated fresh ginger||1 Tablespoon, peeled|
|Garlic||3 Clove (15 gm), minced|
|Cumin seeds/1 1/2 teaspoons ground cumin||1 Tablespoon, crushed|
|Ground coriander||1 Teaspoon|
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, 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.
Discard any remaining marinade.