BROILED YOGURT CHICKEN WITH THAI SPICES

1 (32-ounce) container whole milk plain yogurt
6 inches fresh gingerroot, peeled and grated (about 4 tablespoons)
1/2 teaspoon cumin
1/2 teaspoon ground coriander seed
1/2 teaspoon cayenne pepper
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon salt
6 butterflied boneless, skinless chicken breasts
FOR SERVING:
Cilantro sprigs and cucumber slices (for garnish)
Hot cooked white rice

Combine yogurt, cumin, ginger, coriander, cayenne, chopped cilantro, and salt in a 9x13-inch baking dish. Add butterflied chicken breasts and turn to coat. Cover with plastic wrap and refrigerate 1 to 6 hours.

WHEN READY TO COOK:
Heat broiler, line deep baking sheet with parchment paper, place chicken on. (Throw out marinade.)

Broil chicken until cooked through and edges are a bit blackened, turning once, about 8 minutes on each side.

Arrange on serving platter with sprigs of cilantro and cucumber slices. Serve with white rice.

Makes 6 servings
Source: Stonyfield Farms