Grilled Persian Chicken Breasts

Total Time
Prep 10 mins
Cook 14 mins

This is out of my cookbook called Low-Crab's great served with grilled vegetables...prep time does not include marinating time.


  1. Juice lemon; combine juice with oil, cinnamon, salt, pepper and turmeric in large heavy-duty resealable plastic food storage bag.
  2. Gently kneed ingredients in bag to mix thoroughly; add chicken.
  3. Seal bag and turn to coat thoroughly.
  4. Refrigerate 4 hours or overnight.
  5. Remove chicken from marinade and gently shake to remove excess.
  6. Discard remaining marinade.
  7. Grill chicken 5 to 7 minutes per side or until chicken is no longer pink in center.
Most Helpful

5 5

We really enjoyed this grilled chicken -- love the freshness of the lemon and the cinnamon really adds a great flavor. So easy to make -- served with rice and a side salad. Will definitely make this grilled chicken again. Made for the "For Your Consideration" tag game, September, 2014.

5 5

Made for PRMR! After looking at the ingredients, um usually I do not put cinnamon on chicken. It actually gives it bold flavor and not a cinnamon taste! Thanks for the recipe...