Instructions: 1. Combine buttermilk, ginger, garlic, cumin, salt and red pepper in a bowl. Mix well. Place chicken in a 1-gallon resealable plastic bag. Add marinade, seal bag and marinate in the refrigerator overnight.

2. Remove chicken from refrigerator 1 hour before grilling. Heat grill.

Remove chicken from marinade; grill, turning occasionally, until cooked through, 30 to 45 minutes. Serve with lemon wedges, if desired.

Makes 8
servings.

Combining the down-home goodness of a buttermilk marinade with the zing of cumin and fresh ginger makes this taste a little like Indian tandoori chicken.

Prep time: 10 minutes plus marinating
Grilling time: 30 to 45 minutes

Degree of difficulty: easy

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