1/2 c. lowfat or nonfat plain yogurt
1 tsp. minced garlic
1/4 tsp. each curry powder, chili powder, ground ginger & salt
1 1/2 lb. boneless, skinned, chicken breasts

Mix marinade ingredients in a large bowl or heavy plastic bag. Add chicken. Cover bowl or close bag. Marinate in refrigerator at least 6 hours or overnight, turning pieces several times. Drain chicken, discard marinade. Grill directly 8-10 minutes, turning once. Broil. Preheat oven to broil, broil 4-5 inches from heat source for 5 minutes on each side.

Note: This recipe can be made with skinned, bone - in chicken thighs or drumsticks. Cut slits in chicken to absorb marinade. Double amount of marinade, using 2 1/2 pounds of chicken.

Baked Onions: Use 1 medium onion per serving, may use white, yellow or red onions. The Vidalia onions are especially good. Peel onions, slice off the top of the onion, leaving root end intact. Slice down, but not through, into 4-6 wedges. Stuff each onion with a mixture of 1 tablespoon of butter, butter, or diet tub butter, dash of garlic powder, 1 teaspoon of dried tarragon or basil (may use 1 tablespoon of fresh herbs). Wrap each onion in heavy duty foil, sealing shut tightly. Bake on the grill, after fire dies down, for 40-50 minutes, or until soft.