Follow these steps for perfect results
lemon
juiced
olive oil
ground cinnamon
salt
black pepper
turmeric
boneless skinless chicken breast halves
Juice the lemon.
Combine lemon juice, olive oil, cinnamon, salt, pepper, and turmeric in a resealable plastic bag.
Knead the ingredients in the bag to mix thoroughly.
Add the chicken breasts to the bag.
Seal the bag and turn to coat the chicken with the marinade.
Refrigerate for at least 4 hours, or preferably overnight.
Remove the chicken from the marinade and shake off any excess.
Discard the remaining marinade.
Preheat the grill to medium heat.
Grill the chicken for 5 to 7 minutes per side, or until cooked through and no longer pink in the center.
Expert advice for the best results
For a richer flavor, marinate the chicken overnight.
Ensure the grill is properly preheated to prevent sticking.
Use a meat thermometer to ensure the chicken is cooked through.
Everything you need to know before you start
10 minutes
Marinade can be prepared ahead of time
Serve the grilled chicken breasts whole or sliced, garnished with fresh herbs and a lemon wedge.
Serve with grilled vegetables or rice.
Pair with a side salad.
Complements the spices and citrus flavors.
Discover the story behind this recipe
Common dish in Persian cuisine, reflecting the use of spices and citrus.
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