Persian Chicken Breasts
Modern cooks know cinnamon as a common ingredient in cookies, pies, breakfast rolls and other desserts. However, in the Middle East, the spice is used in savory chicken and lamb dishes, as well as soups and sauces. In this recipe, cinnamon adds an exotic, unexpected flavor to grilled chicken. Serve with grilled vegetables and flatbread.
1 medium lemon
2 teaspoons olive oil
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon turmeric
4 boneless and skinless chicken breasts
Remove lemon peel in long strips with paring knife; reserve for garnish. Juice lemon; combine juice with oil, cinnamon, salt, pepper and turmeric in large heavy-duty resealable food storage bag. Gently knead ingredients in bag to mix thoroughly; add chicken. Seal bag and turn to coat thoroughly. Refrigerate 4 hours or overnight.
Remove chicken from marinade; gently shake to remove excess. Discard remaining marinade. Grill chicken 5 to 7 minutes per side or until chicken is no longer pink in center.