1 cup plain nonfat yogurt
2 garlic cloves, finely minced
1 teaspoon fresh ginger, finely grated
1 tablespoon lime juice
1/4 teaspoon crushed red pepper flakes
2 tablespoons chopped cilantro
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 boneless, skinless chicken breast halves

In a medium bowl, stir together yogurt, garlic, ginger, lime juice, red pepper flakes, cilantro, salt and pepper. Transfer marinade to large zip-type plastic bag, combining well. Add chicken, reseal bag and turn it over several times to thoroughly coat chicken with marinade. Refrigerate for 1 to 6 hours.

Prepare gas or charcoal grill.

Remove chicken from marinade and grill over medium-hot coals, 5-6 minutes per side. Remove to platter and let rest 10 minutes before serving.