Grilled Lemon & Cinnamon Chicken

4 servings

The following recipe features the classic Greek combination of garlic, lemon, cinnamon and oregano, with a fresh chile pepper added for some heat.

• 1/2 cup fresh lemon juice (2 lemons)
• 3 cloves minced garlic
• 1 teaspoon dried oregano, or 1 Tbls fresh
• 1/2 Tablespoon ground cinnamon
• 1/2 teaspoon tomato paste
• 1 fresh jalapeno pepper, seeded
     and finely chopped
•    salt and pepper, to taste
• 1 to 1 1/4 pound (4) skinless boneless
     chicken breasts
• 1 lemon, quartered
• 4 sprigs fresh oregano, for garnish

In a mixing cup combine lemon juice, garlic, oregano, cinnamon, tomato paste, and jalapeno. Season with salt and pepper. Put chicken in a plastic bag and add the marinade; coat well. Put into refrigerator for at least 2 hours or up to 8 hours, turning occasionally.

Prepare a grill or preheat the broiler. Drain the chicken and discard the marinade. Grill or broil the chicken on a lightly oiled rack until no longer pink inside, 5 to 6 minutes per side. Garnish with lemon quarters and oregano, if desired and serve.

OR cook on your Foreman Grill for about at 325° for 6 minutes. (Note: An easy way to clean up the mess on the older Foreman Grill is to wet a couple of paper towels and place them on the grills; heat for 2 minutes; throw away the hot paper towels and just wipe off the grills.)

Delicious served with The Sultan's Lentils.

Bon appetit!