6 bone in chicken breasts
1 cup low fat plain yogurt
1 tbsp lemon juice
1 clove garlic, minced
1 1/2 tsps curry powder
1 tsp EACH ground cumin, coriander and ginger
1/2 tsp salt
Remove skin from chicken breasts. Place chicken in a large re-sealable plastic bag.
Combine marinade ingredients. Refrigerate half the marinade to use as a dipping sauce. Pour the remaining marinade over the chicken, making sure each piece is well coated. Close the bag and refrigerate for at least 4 hours.
Preheat grill to medium heat. Remove chicken from the marinade and place, bone side down, on the grill. Throw out the bag and used marinade.
Grill chicken for 10-15 minutes then turn it over. Continue grilling until a meat thermometer inserted in the thickest piece reads 170F (about 5-7 minutes). Remove from the grill and let chicken rest 5 minutes before serving.
Serve with the saved marinade.
This marinade works well on any cut of chicken, with or without the bone. Reduce the grilling time slightly for boneless pieces.
Leftover grilled chicken is delicious in salad or as a topping on a naan bread pizza.