Blackened Cinnamon BBQ Chicken
- 4 chicken drumsticks with skin
- 4 bone-in chicken thighs with skin
- 4 chicken wings with skin
- ¼ cup lemon juice
- ¼ cup apple cider vinegar
- ¼ cup ground cinnamon
- 2 tablespoons ground allspice
- 1 teaspoon kosher salt
|Rinse chicken drumsticks, thighs, and wings with cold water, and place into a bowl. Pour in lemon juice and vinegar; mix in the cinnamon, allspice, and kosher salt until the chicken parts are thoroughly coated with the spice paste. Allow to stand, covered, for at least 1 hour.|
|Preheat an outdoor grill for high heat, and lightly oil the grate.|
|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).
Makes : 4 servings
Source : Allrecipes.com
This was suppose to have been Thursday nights dinner, but with all that happened Thursday, we were a little late getting to dinner, then with the hour marinading and getting the grill to temperature, it was 8:30 before the chicken was done. We ate pizza.
Since this dinner was already made, it became Friday’s dinner. We ending up tripling the recipe. Not really by choice, the grocery store doesn’t sell little packages of legs or wings. Only family size ones. I ended up buying a large tray of wings, legs and thighs. Way more than the recipe called for. No problem though, with summer here and me not being responsible for lunches instead of the school, it gives me lunches for the next few days.
The smell was incredible. The taste, to me, was okay. The boys loved it. Eating chicken with skin and bone and gristle and fat, yeah, that just doesn’t appeal to me. At the table, after watching me dissect my chicken for awhile, my son says “you’re amusing to watch Mom”. Tells you a good deal about how I look eating chicken with my fingers!