INGREDIENTS & DIRECTIONS

Marinade: 1 tbsp. ginger root, finely minced or grated 2 lg. cloves garlic, peeled and minced 1 tbsp. paprika 1 1/2 tsp. coriander 1 1/2 tsp. cumin 1 tsp. salt (optional) 1 tsp. black pepper (freshly ground) 3/4 tsp. cayenne pepper (or to taste) 6 lbs. chicken parts, skin and wings removed
In a small bowl, combine all ingredients except chicken.

Slash chicken 1 inch deep at intervals. Coat chicken pieces with marinade, rubbing some marinade into the slashes. Place the chicken in a bowl, cover bowl with plastic wrap and place the chicken in the refrigerator to marinate for at least 6 hours or up to 1 day.

Oil broiler rack and place 6 inches from heat. Preheat broiler.

Place chicken pieces on broiler rack and broil turning once till juices run clear when pierced with fork (about 20 minutes). Good with chutney or applesauce.

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