1/4 c. lemon juice
2 cloves garlic, slivered
1/2 tsp. dried oregano leaves
1/2 tsp. sugar
1/4 tsp. salt
4 boned, skinless chicken breast halves (about 1 1/4 lbs.)

In shallow 2 quart glass casserole, combine lemon juice, garlic, oregano, sugar and salt for marinade. Place chicken in marinade and turn several times. Cover tightly and refrigerate 2 to 4 hours, turning occasionally. Heat coals in grill to medium hot. Place grill rack 4" above coals. Grill chicken 5 to 7 minutes or until golden brown. Turn and grill on remaining side 6 to 7 minutes or until juice just runs clear when top is pricked with fork. Do not overcook or chicken will become dry. NOTE: Chicken can also be broiled in oven. 4 servings.