Grilled Chicken with Cumin-Yogurt Paste recipe

8 ounces plain yogurt
2 teaspoons ground cumin
1/2 teaspoon cayenne
1 clove garlic, minced
Pinch of salt
Pinch of pepper
Boneless, skinless chicken thighs or breasts

Make a mixture of the first six ingredients. Put chicken pieces in a bowl and pour the yogurt mixture over them. Cover and refrigerate, turning several times, for at least 30 minutes or up to 5 hours.

Prepare a grill and cook the chicken just until it is cooked through.