Middle Eastern Chicken
1/4 cup balsamic vinegar
1 small onion, peeled and chopped
3 cloves garlic, peeled and minced
1/4 cup chopped fresh parsley
3 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon cayenne
or to taste salt
3/4 cup olive oil
4 to 6 chicken parts of your choice (breasts, thighs, legs) with bones and skin
Rinse chicken and pat dry with paper towels. Combine vinegar, onion, garlic, parsley, cumin, coriander, sugar, cinnamon, cayenne, and salt in a heavy resealable plastic bag. Mix well, add olive oil, and mix well again. Add chicken and marinate, refrigerated, for a minimum of 4 hours, turning the bag occasionally.
Prepare a medium-hot grill.
Remove chicken from marinade, and discard marinade. Grill chicken, covered, for 12 minutes per side or until white meat registers 160°F and dark meat registers 180°F on an instant-read thermometer. Serve immediately.
Pork chops can be substituted for the chicken pieces. Consult a similar recipe to determine cooking time.