Indian Tandoori BBQ Chicken

• 1/4 cup Bull's-Eye Chicken & Rib Renegade Barbecue Sauce
• 1/4 cup plain Balkan-style yogurt
• 2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 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

1. Mix all ingredients except chicken.
2. Reserve 1/4 sauce mixture.
3. Pour remaining over chicken in shallow dish; turn to evenly coat both sides of each drumstick.
4. Refrigerate 2 hours to marinate.
5. Heat barbecue to medium-high heat.
6. Remove chicken from marinade; discard marinade.
7. Grill chicken 24 min.
8. or until done (170 degrees F), turning and brushing occasionally with reserved sauce mixture.

bullseye chicken, yogurt, lemon juice, oil, garlic, ground coriander, ground cumin, fenugreek leaves, garam masala, gingerroot, chili powder, chicken

Taken from www.kraftrecipes.com/recipes/indian-tandoori-bbq-chicken-115385.aspx (may not work)