Cinnamon Roasted Chicken

Prep time

Cook time

Total time


Our grilled chicken, with the aroma of cumin and cinnamon, smells fantastic as it cooks and tastes even better!
Recipe type: Entree
Cuisine: Middle Eastern
Serves: 6

  • 2 lb (900g) skinned* Zamzam chicken legs with backs attached
  • 10 cloves garlic
  • ¼ cup each: low fat plain yogurt, vinegar, lemon juice
  • 1 tbsp: ground cumin
  • 1 tsp each, ground: cinnamon, black pepper, red chilli powder (cayenne pepper), ginger, paprika
  • Salt to taste

  1. Place chicken in large mixing bowl. Make a few deep gashes in each piece for marinade to seep in.
  2. Combine remaining ingredients in mini blender or food processor until well blended.
  3. Pour over chicken, tossing well to coat. Cover and refrigerate overnight or for at least 4 hours.
  4. When ready to grill, heat barbecue to medium. Lift chicken out of marinade, spreading leftover marinade over top.
  5. Grill for about 30 min, or until chicken is cooked through, turning chicken once.

Serving Idea: Use your favourite Zamzam chicken in place of chicken legs. For deeper flavor, grill lemon halves along with the chicken and squeeze juice over finished chicken.

Chef’s Idea: Serve over a bed of mint with whole-wheat naan or pita bread and sliced radishes on the side.

*Chicken weights taken after removing skin


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