Ingredients
1/2 cup fat-free yogurt3 garlic cloves, minced2 tablespoons lemon juice1 tablespoon canola oil1 tablespoon minced fresh gingerroot6 bone-in chicken breast halves (6 ounces each)1 teaspoon sugar1 teaspoon chili powder1/2 teaspoon salt1/2 teaspoon ground cumin
Preparation
In a large resealable plastic bag, combine the yogurt, garlic, lemon juice, oil, ginger, sugar and seasonings; add chicken. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Prepare the grill for indirect heat, using a drip pan. Place chicken over drip pan and grill chicken, covered, bone side down over indirect medium heat for 2 minutes. Turn; grill 25-35 minutes longer or until a thermometer reads 170°.
