- 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
- Nonstick vegetable oil spray
- Tomato and Red Onion Compote
- 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. Serve with compote.