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Frank's® RedHot®



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Servings: 24


  • 1 1/2 qt. Yogurt, plain
  • 3 cups CATTLEMEN'S® Original Barbecue Sauce
  • 1 cup FRANK'S® RedHot® Buffalo Sandwich Sauce
  • 24 each Garlic cloves, crushed
  • 3 tbsp. Cumin, ground
  • 3 each Juice from fresh limes
  • 2 tbsp. Coriander, ground
  • 2 tbsp. Ginger, ground
  • 2 tbsp. Kosher salt
  • 1 tbsp. Madras curry powder
  • 1 tbsp. black pepper, crushed
  • 6 each Whole chickens (2 1/2 to 3 lb.), thoroughly rinsed and patted dry, cut up


  • 1. To prepare marinade, combine yogurt, barbecue sauce, Buffalo Sandwich Sauce, garlic, cumin, lime juice, coriander, ginger, salt, curry powder and black pepper in large bowl; mix thoroughly.
  • 2. Make knife slits into chicken to infuse flavor of marinade.<br>3. Place chicken in hotel pan. Pour marinade over chicken; dredge well. Cover and marinate in refrigerator 18 to 32 hours. Discard marinade.<br>4. Grill chicken until internal temperature reaches 165°F and skin is crisp and brown. Serve additional barbecue sauce on the side for dipping.