Name: Grilled Chicken with Oregano, Cinnamon and Paprika
Yield: Makes 6 servings
Ingredients: 3 tablespoons fresh lemon juice; 3 tablespoons extra-virgin olive oil; 2 tablespoons chopped fresh oregano; 3/4 teaspoon salt; 3/4 teaspoon ground black pepper; 1/2 teaspoon ground cinnamon; 1/2 teaspoon paprika; 6 skinless boneless chicken breast halves; Nonstick vegetable oil spray; Tomato and Red Onion Compote

Recipe information

Yield
Makes 6 servings

Ingredients

3 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh oregano

3/4 teaspoon salt

3/4 teaspoon ground black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon paprika

6 skinless boneless chicken breast halves

Nonstick vegetable oil spray

Tomato and Red Onion Compote

Preparation

Step 1
Whisk first 7 ingredients to blend in 13x9x2-inch glass baking dish. Add chicken to dish and turn to coat with marinade. Let stand at room temperature 1 hour, turning occasionally. (Can be prepared 1 day ahead. Cover and refrigerate.)
Step 2
Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Grill chicken until cooked through, turning occasionally, about 15 minutes. Transfer to plates. Serve with compote.

TagsChicken Breast Chicken Poultry Cinnamon Herbs & Spices Oregano Paprika Main Dinner Gluten Free Nut Free Dairy Free Make Ahead Grilling Bon Appétit

Recipe notes

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