6 split chicken breasts, skin removed
1 med. onion, quartered
1 c. plain non-fat yogurt
2 tbsp. lemon juice
2 cloves garlic
1 tsp. ground cumin
1 tbsp. ground coriander
1 tsp. ground turmeric
1-2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground cinnamon
1/2 tsp. cayenne pepper (optional)

Place all ingredients except chicken into food processor or blender, combine until smooth. Pour over chicken in large bowl. Refrigerate at least two hours (four or more is better) stirring at least once during the marinating time.

When ready to cook, place chicken on grill and cook until chicken is no longer pink, turning frequently to prevent burning. 8.9% calories from fat. Serve hot with Cucumber Yogurt Salad.