Indian Spiced Grilled Chicken (South Beach Diet Phase 1)

• 3/4 cup nonfat plain yogurt or 3/4 cup low-fat plain yogurt
• 2 tablespoons fresh lemon juice
• 4 teaspoons garam masala
• 2 teaspoons paprika
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/8 teaspoon cayenne pepper
• 10 (6 ounce) boneless skinless chicken breasts
• 1 tablespoon vegetable oil

1. Whisk together yogurt, lemon juice, garam masala, paprika, salt, black pepper, and cayenne in a small bowl.
2. Divide mixture between 2 large resealable plastic bags.
3. Place 5 chicken breasts in each bag, seal bags, and turn to coat chicken with marinade.
4. Lay bags flat in the refrigerator.
5. Refrigerate at least 2 hours or overnight.
6. Heat a grill or grill pan to medium-high.
7. Remove chicken from bags.
8. Brush grill with oil and grill chicken until cooked through, about 7 minutes per side.
9. Serve warm.
10. * make-ahead: Chicken can be marinated in resealable plastics bags in the refrigerator up to 1 day.

nonfat plain yogurt, lemon juice, garam masala, paprika, salt, fresh ground black pepper, cayenne pepper, chicken breasts, vegetable oil

Taken from www.food.com/recipe/indian-spiced-grilled-chicken-south-beach-diet-phase-1-314244 (may not work)