Spicy Yogurt Chicken

Spicy Yogurt Chicken

4 extra large boneless skinless chicken breasts
2 c. plain lowfat yogurt
juice of 1/2 lemon
5 garlic cloves, minced or pressed
1 Tbsp size bulb of ginger, peeled and minced
1 Tbsp Penzey’s Turkish spice blend
1 tsp ground cumin
1 tsp paprika
1/4 tsp chipotle powder
1/4 tsp chili powder

Lebanese rice with toasted almonds for serving (recipe below)

-In extra large mixing bowl combine all ingredients but chicken and stir to combine.
-Pound chicken breasts into even thickness across (about 1 or more in thickness) and add to marinate.
-Toss to combine and coat well, cover bowl tightly and place in fridge 4 hours and up to overnight.
-Turn heat of grill on high and preheat for 15 minutes.
-Turn down to medium low and place chicken on grill, breast side down.
-Cook until starting to brown and grill marks appear, about 5-8 minutes and flip.
-Cook breast side up until starting to brown and grill marks appear, about 10-12 minutes.
-Flip again to create alternating grill marks on breast side, until done (no more pink inside) about 10 more minutes.
-Remove from grill, place on platter and tent with foil.
-Let rest 10 minutes and then slice and serve on bed of Lebanese rice with toasted almonds.