Grilled Lemon And Ginger Chicken Sizzler

• 2 cinnamon sticks, broken in pieces
• 1 fresh bay leaf, torn
• 6 cloves
• 8 black peppercorns
• 3 cardamom pods, seeds of
• 2 -3 lemons, juice of
• 2 teaspoons chili powder
• 1 teaspoon cumin seed
• 3 boneless skinless chicken breasts
• 5 teaspoons gingerroot, finely chopped
• 1 garlic clove, finely chopped
• 2 onions, chopped
• 1 1/4 cups low-fat plain yogurt
• salt
• lemon slice, to garnish
• wild rice, to serve

1. Using a coffee grinder or pestle and mortar, grind together the cinnamon, bay leaf, cloves, peppercorns and cardamom. Mix with the lemon juice, chili powder and cumin seeds.
2. Slash the chicken breasts with a sharp knife. Smear them with the spice mixture, rubbing it well into the slashes. Sprinkle with salt and leave to stand for 1 hour.
3. Mix together the ginger, garlic and half the onion. Add to the yoghurt. Spread the mixture over the chicken pieces. Cover and leave to marinate in the fridge for 5 hours or overnight.
4. Remove from the fridge and allow chicken to come to room temperature.
5. Grill the chicken for about 20-30 minutes, basting frequently with the marinade and turning halfway through the cooking time.
6. Transfer to a warm serving dish. Garnish with lemon slices and remaining onion.
7. Serve with wild rice.

cinnamon sticks, bay leaf, cloves, cardamom pods, lemons, chili powder, cumin, chicken breasts, gingerroot, garlic, onions, lowfat plain yogurt, salt, lemon slice, wild rice

Taken from www.food.com/recipe/grilled-lemon-and-ginger-chicken-sizzler-238108 (may not work)