Anonymous Tue May 23 19:49:54 2006

1 cup yogurt -- plain low-fat

4 cloves garlic -- minced

2 each Serrano chili peppers, up to 3

-- seeded and minced

2 tablespoon fresh ginger root -- grated

2 tablespoon lemon juice

2 tablespoon vegetable oil

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon black pepper

4 each skinless boneless chicken breast halves

Combine all ingredients except the chicken in a shallow glass dish large enough to hold

the chicken in one layer. Stir well to mix. Add chicken breasts, turning to coat both sides.

Marinate, covered, in the refrigerator for 12 to 24 hours. Drain chicken from marinade and

place on hot grill with the thin ends away from the flames. Cook, turning once, until just

cooked through, 3 to 8 minutes per side, depending on heat intensity and thickness of

meat. Do not over cook. Makes 4 servings.