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Frank's® RedHot®



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Servings: 24


  • 2 cups FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 1/2 cup Water
  • 1 1/2 tbsp. Cumin, ground
  • 1 1/2 tbsp. Garlic, freshly minced
  • 2 cups CATTLEMEN'S® Gold® Barbecue Sauce
  • 12 chickens Chickens, whole, bone-in, split
  • 2 cups Yogurt, plain


  • 5. Warm remaining sauce; whisk in yogurt. Drizzle over fully cooked chicken at time of service.
  • 1. Combine RedHot, water, cumin and garlic; mix well. Allow spices to hydrate.
  • 3. Brush chickens with half the sauce and marinate under refrigeration for 6 hours or overnight. Use remaining sauce for service.<br>4. Smoke chicken in 325°F smoker until it reaches an internal temperature of 170 F.
  • 2. Add BBQ sauce to above mixture; mix well. Reserve half the sauce.