1/2 cup fresh lemon juice
2 large cloves garlic, finely chopped
1 tbsp. fresh oregano, chopped
1 tsp. ground cinnamon
1/2 tsp. tomato paste
1 jalapeno pepper, seeded and finely chopped
salt and black pepper to taste
4 skinless, boneless chicken breasts, trimmed of fat (about one pound)

In a large bowl, combine the lemon juice, garlic, oregano, cinnamon, tomato paste and jalapeno. Season with salt and pepper. Add the chicken to the marinade and turn to coat well. Cover with plastic wrap and marinate in the refrigerator for three to eight hours, turning occasionally. Prepare your grill. Drain the chicken and discard the marinade. Grill the chicken until no longer pink inside, approximately 5 to 6 minutes per side.

Serves 4.