Uninspired by the same old chicken marinade I tried a new one. I loved the flavors, and how tender the yogurt seemed to make the chicken. We grilled it quickly--it's too hot to stay outdoors too long!
You will need:
one pound or so fileted chicken breasts. Place in a ziploc bag. I like to do as Marcella Hazan does, and turn a single breast into two or three flat filets, depending on the thickness.
Mix: 1/2 cup yogurt, 1/2 cup cilantro, two minced garlic cloves, half a tablespoon paprika and ground cumin, 1/2 teaspoon salt. Don't be stingy with the salt, as it helps permeate and flavor the chicken. Smooth with a tablespoon or more of olive oil, pour into baggie, seal, and mush about until it's evenly distributed.
Since I know I'll be cooking it thoroughly soon, I prefer to marinate meats at room temperature, it speeds up the process. After two or more hours, grill. Serve on pilaf, with a delightful salad. You'll love it!