½ cup yogurt (coconut yogurt for a dairy free option)
1 scallion, minced
1 garlic, minced
1 pinch ground ginger
1 tsp garam masala
½ tsp curry powder
Rinse and pat dry the chicken breasts and place them in a bowl.
Sprinkle the lemonade over the chicken, then sprinkle the salt. Set aside for at least 10 minutes as you prepare the other ingredients.
Combine the yogurt, scallion, garlic, ginger, garam masala and curry powder in a bowl.
Place the chicken in a sealable plastic bag. Add the yogurt mixture to the bag. Seal and gently toss the chicken so that it gets well coated with the yogurt spice mixture.
Marinate the chicken in the refrigerator for at least 6 hours prior to grilling.
Preheat a grill to medium high. Take the chicken out of the fridge while the grill preheats.
Coat the grill with oil spray. Shake the excess marinade off the chicken breasts, then place the chicken on the grill.
Grill the chicken for 6 minutes on one side, then turn to grill for another 6 minutes. Check for doneness after 12 minutes total grilling. Ours were cooked through and very moist after 12 minutes, but cooking time will vary based on your grilled and thickness of the chicken.
When cooked through, remove the chicken from the grill and place on a platter. Serve with basmati rice and cucumber raita.