Broiled Yogurt-Ginger Chicken Breasts

Broiled Yogurt-Ginger Chicken Breasts
(For a side dish, try basmati rice cooked with a pinch of saffron.)

1 container (32 oz.) plain yogurt
1 piece (5") peeled fresh ginger, grated (about 1/4 cup)
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Coarse salt
4 boneless, skinless chicken breast halves (about 8 oz. each)
1 small red onion, thinly sliced
1 cucumber, peeled, seeded, and chopped
3 sprigs fresh cilantro, stems removed
Juice of 1 lime

1. Stir together yogurt, ginger, cumin, 1/4 teaspoon cayenne, and 1/2 teaspoon salt in a 9-by-13-inch baking dish.
2. Starting on one long side, cut each chicken piece almost in half horizontally (stop about 1/2 inch before reaching opposite side). Open each piece like a book.
3. Add chicken to marinade in dish; turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.
4. Preheat broiler. Toss together red onion, cucumber, cilantro, lime juice, remaining 1/4 teaspoon cayenne (or to taste), and a pinch of salt in a small bowl.
5. Transfer chicken to a broiler pan. Discard marinade. Broil chicken, rotating pan once, until cooked through, about 10 minutes. Top with cucumber mixture.

Haven't made this yet, but I want to.
Marth Stewart "Living" March 2005.