Middle Eastern Chicken
4 to 6 chicken parts of your choice (breasts, thighs, legs) with bones and skin
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
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.