Ingredients
1/4 cup olive oil2 tablespoons brown sugar2 tablespoons reduced-sodium soy sauce1 envelope Italian salad dressing mix1 teaspoon dried thyme1 teaspoon ground cinnamon1/2 teaspoon cayenne pepper4 chicken leg quarters
Preparation
In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours.
Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.
