Garlic, Lemon & Rosemary Marinade
1-2 lemons, halved and juiced (save rind)
3-5 cloves garlic, smashed with flat side of knife or roughly chopped
3 large sprigs of rosemary
1/2 c olive oil
1 tsp salt
½ tsp red pepper (optional, I sometimes sub black pepper)
½ tsp cinnamon
4 boneless, skinless chicken breasts (or any meat that might pair well)
Whisk together lemon juice, olive oil, salt, pepper, and cinnamon. In a gallon sized bag, pour marinade over chicken and add garlic cloves, rosemary (on or off the sprig), and lemon halves. Turn to coat well. Place in refrigerator for at least 30 minutes but ideally an hour. The acidity in the lemon juice will eventually "cook" the chicken so you don't want to leave it too long, but the original poster states that she's let it rest for 5 hours with great results.
Preheat grill to medium heat. Discard rosemary sprigs and lemon rinds. Grill chicken 5-7 minutes per side, until cooked through (165 degrees F).