• 3 lb  chicken breast, skinned and trimmed
• 1/2 cup plain yogurt
• 2 Tablespoons fresh lemon juice or malt vinegar
• 1 Tablespoon minced garlic
• 1 Tablespoon peeled and grated or crushed ginger root
• 1 Tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fresh-ground black pepper
• 2 teaspoons salt, or to taste
• Vegetable oil, for brushing

• Prick the flesh of the chicken breast all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate.
• Place the chicken breast  in a nonreactive large, shallow dish.
• In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt.
• Stir until well-mixed, then pour the mixture over the chicken breast and rub it into the flesh, turning the chicken breast several times. • Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.)
• Remove the chicken breast from the refrigerator at least 30 minutes before cooking.
• The chicken breast may be grilled or roasted.
• If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
• Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil.
• Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, until the juices run clear when a piece is pierced with a knife.
• If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 15 to 20 minutes until the juices run clear when a piece is pierced with a knife.

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