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    Cinnamon Chicken

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    Cinnamon Chicken

    A fragrant chicken dish, marinated overnight for maximum flavour. Cinnamon adds a subtle taste from far-off shores.

    • Preparation time: 20-25 minutes, plus marinating
    • Cooking time: 20 minutes
    • Total time: 40-45 minutes, plus marinating 15 minutes

    Serves: 8


    • 1 tsp sea salt
    • 150g dark brown muscovado sugar
    • 1 red onion, finely chopped
    • 3 cloves garlic, peeled and crushed
    • 3 Waitrose Cooks’ Ingredients Cinnamon Sticks, broken in half
    • 1 red chilli, deseeded and finely sliced
    • Grated zest and juice of 1 orange
    • 2 packs British Chicken 4 Legs
    • 2 tbsp olive oil, to brush


    1. In a large shallow bowl, mix the salt and sugar with 100ml-150ml cold water until the sugar dissolves. Stir in the red onion, garlic, cinnamon, red chilli, plus the orange zest and juice.
    2. Using a small sharp knife, make several incisions in the flesh of the chicken legs before adding them to the marinade. Using your hands, rub the marinade into the chicken legs, turning to ensure they are evenly coated. Cover with cling film and refrigerate overnight. Turn the chicken legs in the marinade occasionally.
    3. When the barbecue is ready, remove the chicken from its marinade and discard the cinnamon sticks. Brush the chicken with olive oil and cook over a medium heat for 20-25 minutes, turning regularly, until the skin is crisp and the chicken is thoroughly cooked – there should be no pink meat and the juices must run clear when pierced with a skewer.
    4. Serve the cinnamon chicken with warmed flat bread and Pistachio, pomegranate and mint couscous.

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    Cook's tips

    The chicken can be cooked in a preheated oven for 30 minutes at 200°C, gas mark 6, until thoroughly cooked. Then finish under a hot grill or barbecue for 4-5 minutes to crisp the skin.


    Average user rating

    4 stars