Ingredients for Grilled Chicken With Oregano Cinnamon And Paprika
- Fresh Lemon Juice
- 2 tablespoons Olive Oil
- 1/2 cup chopped Fresh Oregano
- 1 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 1 teaspoon Ground Cinnamon
- 1 tablespoon Paprika
- 2 lbs Boneless Skinned Chicken Breasts
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How to Make Grilled Chicken With Oregano Cinnamon And Paprika
- In a large glass baking dish or resealable bag, whisk together 2 tablespoons olive oil, 1 teaspoon ground cinnamon, 1 tablespoon paprika, 1/2 cup chopped fresh oregano (or 2 tablespoons dried), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 4 bone-in, skin-on chicken leg quarters (or 2 lbs boneless, skinless chicken breasts) to the marinade. Ensure chicken is fully coated.
- Refrigerate for at least 1 hour, or preferably overnight, for optimal flavor.
- Preheat grill to medium heat.
- Place chicken on the preheated grill. Cook for 15-20 minutes per side for leg quarters, or 6-8 minutes per side for chicken breasts, or until internal temperature reaches 165°F (74°C). Turn chicken once during grilling.
- Remove from grill and let rest for 5 minutes before serving. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
0g
Fat
6g
Carbs
0g