Grilled Yogurt Chicken with Mint

4 chicken breast halves, boneless and skinless*
1 cup plain greek yogurt
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
Zest (rind) of one lemon, minced
1/4 cup chopped fresh mint leaves
2 teaspoons cumin
1/2 teaspoon of cayenne pepper
1 1/2 teaspoons coarse salt
In a shallow dish (non-aluminum container) just large enough to hold the chicken breasts, combine the yogurt, olive oil, garlic, lemon zest, mint leaves, cumin, cayenne pepper, and salt; set aside.
Rinse the chicken pieces well and pat dry. Add the chicken to the yogurt marinade, turning to coat both sides; cover with plastic wrap and let marinade in the refrigerator at least 8 hours, preferably 24 hours.
Preheat barbecue grill. Remove the chicken pieces from the marinade. Place chicken on prepared grill and proceed as follows: