Chicken Bombay

• 1/3-cup plain fat-free yogurt
• 1 tbl. Grated peeled fresh ginger
• 1 tbl. Mild cayenne pepper sauce
• 2 tsp. curry powder
• 1/4 tsp. salt
• 8 small skinless boneless chicken thighs, trimmed of fat

To prepare the marinade:

Combine the yogurt, ginger, pepper sauce, curry powder, and salt in a large zip-lock plastic bag; ad the chicken.

Squeeze out the air and seal bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 1-hour or overnight.

Spray the grill or broiler rack with nonstick spray, prepare the grill or preheat the broiler.

Remove the chicken from the marinade, scraping off any excess. Discard the marinade. Grill or broil the chicken 5 inches from the heat, until cooked through, 8-9 minutes on each side.