4 boneless, skinless chicken breasts
1/2 cup plain yoghurt
2 tablespoons fresh lemon juice
3 cloves garlic, minced
2 teaspoons paprika
2 teaspoons Chelsea Dark Cane sugar
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/4 teaspoon ground black pepper

Mix together everything but the chicken in a bowl. Cut breasts in half lengthwise and place in a shallow dish. Pour marinade over chicken and let sit in the refrigerator for 2 hours covered.
Preheat grill.
Remove chicken from dish reserving the marinade. Grill 15-20 minutes over a medium heat, brushing with remaining marinade frequently.
Great served over rice. About 4 grams fat per serving. 1 breast per serving