Grilled Tandoori Chicken Breasts

Cooking spray, as needed
1 large lemon, halved
4 boneless, skinless chicken breasts (about 6 ounces each)
¬1/4 teaspoon salt
2 medium garlic cloves, peeled and minced
1 (2-inch) piece fresh ginger, peeled and finely grated
1/2; cup plain low-fat yogurt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper

If using a grill, spray it with some of the cooking spray and preheat it over medium-high heat. Otherwise, wait to preheat a grill pan. Cut 1 lemon half into wedges and set aside for serving.

Place the chicken breasts between sheets of plastic wrap and pound out to an even thickness of about ¬1/2; inch. Place chicken in a medium baking dish (about 8 inches square). Make 4 shallow cuts into each piece of chicken, then sprinkle both sides with the salt and juice from remaining lemon half.

In a small bowl, combine the garlic, ginger, yogurt and spices; stir to combine. Pour over chicken and turn to coat. Marinate for 10 minutes.

If using a grill pan, spray it with cooking spray and preheat it over medium-high heat. Cook chicken until cooked through and nicely marked from grill, for about 5 minutes per side. Serve with lemon wedges.

Makes 4 servings.

— Recipe from "Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less" (Houghton, Mifflin Harcourt; Jan. 1, 2014; $29.99)

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