RCI-MT.004.0077.001
Blackend Cinnamon Chicken
This Blackend Cinnamon Chicken recipe is nicely blackened on the grill with a hint of sweetness.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- chicken drumsticks with skin4 unit
- bone-in chicken thighs with skin4 unit
- chicken wings with skin4 unit
- 1/4 cup
- 1/4 cup
- 1/4 cup
- 2 tablespoons
- 1 teaspoon
Method
1
Rinse chicken drumsticks, thighs, and wings with cold water, and place into a bowl. Pour in lemon juice and vinegar; mix in the cinnamon, nutmeg, and kosher salt until the chicken parts are thoroughly coated with the spice paste. Allow to stand, covered, for at least 1 hour.
61 minutes
2
Preheat an outdoor grill for high heat, and lightly oil the grate.
10 minutes
3
Grill the chicken pieces on the preheated grill until the meat is no longer pink at the bone, the juices run clear, and the spice-coated skin is blistered, well-browned, and blackened in spots, about 10 minutes per side. An instant-read meat thermometer inserted into the thickest part of the chicken should read at least 160 degrees F (70 degrees C).
20 minutes