Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Saturday, March 6, 2010

Grilled Chicken with Oregano, Cinnamon and Paprika

I made this for dinner last night - sorry, I forgot to take a picture - and it was awesome and super easy. Served it with white rice. Next time I make it I think I'll back the cinnamon off just a bit.



  • 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

  • 2 cloves fresh garlic, shaved***


  • 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.)

    Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Grill chicken until cooked through, turning occasionally, about 15 minutes. Transfer to plates.

    ***I added two cloves of garlic (shaved paper thin) to the marinade and cooked the chicken in a skillet with a couple tablespoons of evoo instead of grilling it. 

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