Grilled Chicken with Oregano, Cinnamon and Paprika

• 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

1. Whisk first 7 ingredients to blend in 13x9x2-inch glass baking dish.
2. Add chicken to dish and turn to coat with marinade.
3. Let stand at room temperature 1 hour, turning occasionally.
4. (Can be prepared 1 day ahead.
5. Cover and refrigerate.)
6. Spray grill rack with nonstick spray; prepare barbecue (medium-high heat).
7. Grill chicken until cooked through, turning occasionally, about 15 minutes.
8. Transfer to plates.
9. Serve with compote.

lemon juice, extravirgin olive oil, fresh oregano, salt, ground black pepper, ground cinnamon, paprika, chicken breast halves, vegetable oil spray, tomato

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-with-oregano-cinnamon-and-paprika-103510 (may not work)