Yogurt-Marinated Grilled Chicken

• 8 skinless, boneless chicken breasts (about 3 pounds)
• 2 cups plain whole-milk yogurt
• 1 cup coarsely chopped fresh cilantro leaves and stems
• 1/2 large onion, coarsely chopped
• 1/3 cup olive oil plus more for brushing
• 6 garlic cloves, coarsely chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon garam masala
• 2 teaspoons kosher salt plus more for seasoning
• 1 teaspoons freshly ground black pepper
• 1 2" piece fresh ginger, peeled and chopped
• **Ingredient info:**Garam masala, an Indian spice blend, is sold in the spice section of better supermarkets and at Indian markets

1. Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to 1/2" thickness. Transfer chicken breasts to a resealable plastic bag.
2. Combine the remaining ingredients in a food processor and blend until smooth. Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in the refrigerator for at least 3 hours or overnight.
3. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off chicken; season with salt. Grill chicken, turning once, until browned and cooked through, 3-4 minutes per side.

skinless, milk, fresh cilantro, onion, olive oil, garlic, lime juice, garam masala, kosher salt, freshly ground black pepper, fresh ginger, better

Taken from www.epicurious.com/recipes/food/views/yogurt-marinated-grilled-chicken-366453 (may not work)