Grilled Persian Chicken Breasts

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

• Ready In: 24 mins
• Serves: 4

Ingredients

• 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 skinless chicken breast halves

Directions

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.