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} to taste
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° and dark meat registers 180°F on an instant-read thermometer. Serve immediately.

Ease of Preparation: Easy

Preparation Time: 15 min
marinate 4 hrs

Cook Time: 25 min

Servings: 4 to 6 servings

Recipe By: Ellen Brown

From:  Great Year-Round Grilling in the Midwest
Used with permission of The Lyons Press

Chef Suggestions
Pork chops can be substituted for the chicken pieces. Consult a similar recipe to determine cooking time.