Blackened Cinnamon BBQ Chicken

Blackened Cinnamon BBQ Chicken

6 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    1 h 25 m
Recipe by  whey2big4u

“This recipe was one I made on the fly one year and it was fantastic. Nicely blackened on the grill with a hint of sweetness.”

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Adjust Servings

Original recipe yields 12 chicken pieces



  1. Rinse chicken drumsticks, thighs, and wings with cold water, and place into a bowl. Pour in lemon juice and vinegar; mix in the cinnamon, nutmeg, and kosher salt until the chicken parts are thoroughly coated with the spice paste. Allow to stand, covered, for at least 1 hour.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Grill the chicken pieces on the preheated grill until the meat is no longer pink at the bone, the juices run clear, and the spice-coated skin is blistered, well-browned, and blackened in spots, about 10 minutes per side. An instant-read meat thermometer inserted into the thickest part of the chicken should read at least 160 degrees F (70 degrees C).

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Reviews (6)

Rate This Recipe


I liked this - my husband found it too vinegary however I used 5 chicken thighs, and then everything else the same except I only used 1 1/2 Tsp nutmeg. And it was freezing rain out so I didn't want to BBQ so I preheated my oven to 550 then when it was hot turned it off and the broiler on and cooked the chicken on the higher rack. We wanted something simple after eating rich food over the holidays and this chicken, basmati rice and steamed asparagus & carrots did the trick!



The inside didn't cook all the way through, but they were lifting up the lid to the grill to turn corn, so we think that is why.. otherwise, it is good but different.. more like a dessert meal. I think it is good for kids who are picky and don't like barbequed chicken



Very different taste to the chicken using ground cinnamon. I made 2 types of grilled thighs for dinner, this one and 'Big Al's Chicken' and I preferred the taste of this one. I marinated the thighs (only parts used) all day. The skin does get very dark like the picture shows, but it was NOT burnt. Served this with 'Alison's Colcannon and Cauliflower with Dijon Sauce' both AR recipe. Everything together made for a really good dinner. Thanks whey2big4u for sharing your recipe.

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Amount Per Serving (4 total)

  • Calories
  • 454 cal
  • 23%
  • Fat
  • 25.8 g
  • 40%
  • Carbs
  • 9.2 g
  • 3%
  • Protein
  • 44.9 g
  • 90%
  • Cholesterol
  • 154 mg
  • 51%
  • Sodium
  • 628 mg
  • 25%

Based on a 2,000 calorie diet



previous recipe:

Foiled BBQ Chicken with Corn on the Cob and Pinto Beans


next recipe:

Thai Teriyaki BBQ Chicken Kabobs