Indian Tandoori BBQ Chicken

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prep time

15 min

total time

2 hr 39 min

makes

4 servings, 1/4 recipe (120 g) each

photo by:

kraft

recipe by: kraft

What You Need

1/4 cup Bull's-Eye Chicken & Rib Renegade Barbecue Sauce

1/4 cup plain Balkan-style yogurt

2 Tbsp. lemon juice

1 Tbsp. oil

2 cloves garlic, minced

1 tsp. ground coriander

1 tsp. ground cumin

1 tsp. dried fenugreek leaves

1 tsp. garam masala

1 tsp. minced gingerroot

1/4 tsp. chili powder

1-1/2 lb. (675 g) chicken drumsticks, skin removed

Indian spices combined with barbecue sauce makes delicious grilled chicken.

Make It

MIX all ingredients except chicken. Reserve 1/4 sauce mixture. Pour remaining over chicken in shallow dish; turn to evenly coat both sides of each drumstick. Refrigerate 2 hours to marinate.

HEAT barbecue to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 24 min. or until done (170ºF), turning and brushing occasionally with reserved sauce mixture.

kraft kitchens tips

Substitute

Substitute 2 tsp. curry powder for all the dried seasonings.

Creative Leftovers

Have leftovers? Cool, then remove meat from bones; chop chicken. Refrigerate, then use to make a wrap sandwich the next day. Spread 1 small whole wheat tortilla with 1 tsp. Miracle Whip Dressing or Desi Dressing. Top with 2 lettuce leaves, 1/4 cup shredded chicken, 1 Tbsp. sliced red onion and 2 Tbsp. Kraft Double Cheddar Shredded Cheese. Roll up; secure with toothpick.

Serving Suggestion

Mushroom Malai Korma pairs well with this recipe.