Recipe: Grilled Chicken with Oregano, Cinnamon and Paprika with Tomato Red Onion Compote

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

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. Serves 6

Tomato Red Onion Compote:
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped tomatoes
1/3 cup chopped red onion
3 tablespoons chopped fresh oregano

Heat oil in large skillet over medium-high heat. Add remaining ingredients and saut just until heated through, about 2 minutes. Season with salt and pepper. Makes about 1 1/2 cups