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John Lockard

John Lockard's Public Library


1/2 cup plain yogurt

4 cloves garlic, minced

1 tablespoon fresh lime juice

1 1/2 tablespoon ground coriander

1 teaspoon cayenne pepper

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

1/4 teaspoon turmeric

Salt and pepper

6 chicken breasts halves


Combine yogurt, garlic, ginger, lime juice and spices in a large bowl. Wash and thoroughly dry the chicken breasts. Add to the yogurt mixture; toss to coat well. Cover and refrigerate 12 to 24 hours

Rotate the chicken in the flat Standard Basket for 45 minutes or until browned and cooked through. This rotisserie and barbecue recipe can easily be converted to use with your outdoor or indoor grill. Grill over direct heat or indirect heat.

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