Yogurt can be so much more than what's for breakfast.

As the base for a marinade, it does wonders for a piece of chicken, fish or meat. And because plain, nonfat yogurt is only mildly acidic, it is especially well suited for marinating delicate foods.

Marinades usually are made with either acidic ingredients (wine, vinegar and citrus juices) or enzymatic ingredients (pineapple and papaya juices). Both are great for adding flavor, but can change the texture of the food, sometimes for the worse.

Yogurt marinades have tenderizing qualities but won't toughen food the way vinegar or wine would, or turn it mushy the way enzymatic ingredients can.

Yogurt and spice marinated chicken with grapefruit relish benefits from this type of soak. The tangy, pungent marinade adds intense flavor to otherwise bland chicken breasts, while leaving them moist and tender.

The marinade does have a bit of lime juice in it, but the acidity is cut by the yogurt and olive oil. And while a 15-minute marination can do the job, the yogurt, garlic and spice mixture is mild enough to go for up to a day.

This yogurt-spice blend works for fish and pork as well, but if you're preparing a delicate fish such as catfish, flounder or tilapia, don't marinate for more than an hour or two. Firmer fish, such as tuna or salmon, can handle up to an 8-hour soak.

The relish for this dish uses jarred grapefruit segments, which often are less expensive and always easier to prepare than whole fruit. Look for jarred citrus in the refrigerated cases in the produce section of the market.

This recipe calls for broiling, but the chicken also can be grilled for about 6 to 7 minutes, turning it midway.

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