Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes 6 servings

Ingredients
Ingredients
1 cup olive oil

1/4 cup red wine vinegar

3 tablespoons ground cumin

1 1/2 tablespoons ground coriander

2 teaspoons ground cinnamon

2 1/2 teaspoons salt

1 1/2 teaspoons sugar

1/2 teaspoon cayenne pepper

4 large chicken breast halves with skin and ribs, cut crosswise in half

4 chicken legs

4 chicken thighs

1/4 cup fresh parsley, minced

RATE THIS RECIPE

Based on 8 ratings

Preparation Method

  1. Combine olive oil, red wine vinegar, cumin, coriander, cinnamon, salt, sugar and cayenne pepper a large glass baking dish.
  2. Add all the chicken to the dish, turning to fully coat.
  3. Cover tightly and chill for 4 hours.
  4. Bring Wolf grill to medium heat.
  5. Grill chicken until just cooked through, brushing periodically with any remaining marinade.
  6. Cooking time will be about 10 minutes per side for breasts, and about 12 minutes per side for leg and thigh pieces.
  7. Move chicken to platter for serving.
  8. Sprinkle with parsley.

; ; ;