There is still time to enjoy an outdoor barbecue as autumn approaches. Barbecued chicken is really simple to prepare and is a good standby dish for casual backyard parties. When I am cooking it with a traditional sweet tomato-based sauce, I don't marinate it because the sugar in the sauce will burn the chicken. But marinating overnight in this yogurt sauce is the secret to locking in the flavor and producing tender, succulent chicken.

When I developed this recipe, I wanted the flavors of Turkey along with the Indian cooking technique of yogurt-marinated chicken. Rather than roasting these in a very hot oven, I like to barbecue the chicken pieces until nicely crisped and bursting with citrus undertones. Look for a 2 percent or full-fat Greek yogurt that will add a creamy texture. The combination of spices brings together an appealing, slightly spicy flavor. Chicken breasts and a cut-up chicken provide variety for both white and dark meat preferences. You can also use cut-up chicken breast pieces threaded on skewers.

I like to serve this for informal dinners. Start with a simple arugula salad and accompany the chicken with a cold vegetable or rice salad. Don't forget to serve the reserved sauce on the side with some warm pita bread. You can also serve this cold. To drink, try a big, fruity chardonnay, sauvignon blanc or a spicy gewurztraminer.

Grilled Turkish Chicken with Yogurt Sauce

Serves 6 to 8.

Marinade and Sauce:

2 cups plain 2 percent or full-fat Greek-style yogurt

3 tablespoons olive oil

2 medium shallots, finely chopped

3 medium garlic cloves, minced

...continued