Cinnamon Thyme Chicken

This recipe made a quick and delicious weeknight dinner. It’s just a simple marinade recipe, no fancy techniques, but the combination of herbs and spices was so unique that I had to give it a try. I’m so glad I did. I think this one is going to be revisited again.

I used the recipe’s suggestion of chicken thighs, but you could use any chicken pieces. You could probably pull it off with boneless, skinless chicken breasts, but pieces that have the bones in and the skins on are going to give you the most flavor.

I’m a little suspicious about the quantity of oil in the recipe. I tried grilling these on my stove-top cast iron griddle and it made such a mess that I put them back into the marinade and roasted them in the oven. I liked the results this gave me, so will probably just use this method in the future. To cook them in the oven, just pop your baking dish in the oven, marinade and all and bake for about 30-45 minutes. The marinade doesn’t completely cover the chicken so the skin still gets nice and brown on top while the marinade keeps it juicy and tender.

If you want to grill them, I highly suggest either significantly reducing the amount of oil, or using an outdoor grill with a cover. I’m also suspicious of the grilling time; it seems awfully long to me. Since I didn’t grill them I can’t say one way or another, but I’d keep a close eye on them and check for doneness much sooner than 35 minutes.

Serve them up with rice and a green veggie.