Yield: 4 servings
Measure | Ingredient |
---|---|
½ teaspoon | Cayenne pepper |
3 tablespoons | Chile pepper |
3 tablespoons | Onion powder |
½ teaspoon | Ground cumin |
1 tablespoon | Minced garlic |
1 tablespoon | Salt |
1 tablespoon | Dried oregano |
1 pinch | Cinnamon |
1 \N | Chicken (3-4 lb) -- cut in |
\N \N | Pieces |
MIX ALL INGREDIENTS together well and sprinkle liberally over chicken pieces. Refrigerate for 6 or up to 24 hours, before grilling.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :