CARIBBEAN LEMON CHICKEN

Ingredients

8 chicken breasts
1/2 cup teriyaki marinade
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
2 teaspoons hot pepper sauce
1/4 teaspoon cinnamon

Preparation

Place chicken in large resealable plastic bag. Combine remaining ingredients and pour over chicken. Press air from bag and seal securely. Turn bag over several times to coat chicken well with marinade. Refrigerate 8 hours or overnight, turning bag occasionally. Remove chicken from bag, discarding marinade. Grill over hot coals about 15 minutes per side, or until chicken is tender and juices run clear. (NOTE: Can be broiled in oven 15-20 minutes per side.) Makes 8 servings. —Jean Brown, Covington County