Grilled Chicken with Ginger Marinade

6 boneless, skinless chicken breast halves

1 cup plain yogurt

2 cloves garlic, finely minced

1 t. fresh ginger, finely grated

1 T. lime juice

¼ t. crushed red pepper flakes

2 T. cilantro, chopped

½ t. salt

¼ t. black pepper

In medium bowl, stir together yogurt, garlic, ginger, lime juice, red pepper flakes, cilantro, salt and pepper. Transfer marinade to large Ziploc bag, combining well. Add chicken, reseal bag and turn it over several times to thoroughly coat chicken with marinade. Refrigerate for 1 hour, or up to 6 hours.

Prepare gas or charcoal grill. Remove chicken from marinade and grill over medium-hot coals, turning, for 5 or 6 minutes per side. Remove to platter and let rest for 10 minutes. If desired, slice breasts into diagonal strips and arrange on platter.