Languedoc Chicken - cooking recipe

Ingredients

4 tablespoons plain low-fat yogurt
3 tablespoons sun-dried tomato paste
1 tablespoon olive oil
1/4 cup fresh basil leaf, crushed lightly
2 garlic cloves, chopped
4 chicken quarters

Preparation

Combine first five ingredients (yougurt through garlic) and mix well.
Place the chicken quarters in a large zip-top bag or glass dish. Add the marinade and toss chicken to coat well.
Marinate at least 2 hours in the refrigerator (up to 8 hours), and then remove and leave covered at room temperature for 30 minutes.
Grill over medium heat for 30-45 minutes, turning every 5-7 minutes.