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} to taste
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.