2 tablespoon lemon juice
4 garlic cloves -- minced
2 tablespoon olive oil
2 tablespoon minced fresh tarragon
or
1 tablespoon minced fresh rosemary
1/4 teaspoon ground cumin
salt to taste
pepper to taste
4 boneless chicken breast
halves -- skin on, 6-8 oz
-- each

Mix lemon juice, garlic, olive oil, tarragon or rosemary, cumin, salt and pepper together in a small bowl. Put the chicken breasts in a glass or non-aluminum dish and pour the mixture over them. Turn chicken to coat evenly. Refrigerate and allow to marinate at least two hours, preferably overnight. When read to cook, remove chicken from the marinade, grill the chicken for about five minutes, skin side down, then turn and cook for four more minutes on the other side, or until cooked through

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