- 2 1/4 cups plain yogurt (18 oz; preferably whole-milk)
- 3 tablespoons olive oil
- 2 1/2 tablespoons fresh lemon juice
- 2 teaspoons salt
- 1 tablespoon chili powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 3/4 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 6 skinless boneless chicken breast halves (2 1/4 to 2 1/2 lb total)
- 1 cup small fresh mint leaves
- 2 tablespoons minced shallot
- Whisk together 1 cup yogurt, 2 tablespoons oil, 1 tablespoon lemon juice, salt, and spices, then add chicken and turn until coated well. Marinate at room temperature 20 minutes.
- While chicken is marinating, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- While grill is heating, whisk together remaining 1 1/4 cups yogurt and 1 1/2 tablespoons lemon juice and salt to taste.
- Grill chicken (discard marinade), covered only if using gas grill, on lightly oiled grill rack, turning over occasionally, until just cooked through, 10 to 12 minutes total. Transfer chicken to a platter.
- Toss together mint, shallot, and remaining tablespoon oil in a small bowl. Drizzle chicken with yogurt sauce and top with mint salad.