Persian Chicken Breasts

Photo: flickr user The Gifted Photographer

Ingredients

1 medium lemon, juiced

2 teaspoons olive oil

1 teaspoon Sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon freshly-ground black pepper

1/2 teaspoon tumeric

4 boneless skinless chicken breast halves

Preparation

Combine lemon juice with next 6 ingredients. Place in a large heavy-duty resealable storage bag. Gently knead bag to mix thoroughly. Add chicken; seal bag, and shake to coat thoroughly. Refrigerate 4 hours or overnight.

Remove chicken from marinade and gently shake to remove excess. Grill chicken 5 to 7 minutes per side until chicken is no longer pink in center, brushing occasionally with marinade. Discard remaining marinade.