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Yogurt Lemon Chicken


      5 pounds skinned chicken, in parts
      2 cups plain lowfat yogurt
      2 garlic cloves, minced
      2 teaspoons coriander, crushed
      1/4 teaspoon ground cloves
      8 drops hot pepper sauce
      1/2 teaspoon black pepper
      1 teaspoon dry mustard
      1/2 teaspoon ground ginger
      1/3 cup vinegar
      2 tablespoons lemon juice


    Mix yogurt, vinegar, lemon juice, and seasonings. Marinate chicken parts overnight.  Bake at 325 degrees F. for about 2 1/2-3 hours, basting chicken every 1/2 hour, or grill  over medium coals 2-2 1/2 hours turning every 15 minutes and basting.

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