Grilled Cinnamon Chicken Recipe

Grilled Cinnamon Chicken Recipe
I think cinnamon is a totally underrated & underused spice in savory applications. We get plenty of cinnamon in sweets & desserts, but have you ever used it when making – let’s say, grilled chicken? Well, I have & the results were surprisingly delicious! My Grilled Cinnamon Chicken is a great way to try cinnamon in a savory recipe & taste for yourself ☺.

Cinnamon is actually the inner bark of a tropical tree. Now true cinnamon is actually known as Ceylon cinnamon (this really should be updated to “Sri Lankan cinnamon”) & is very regularly confused with its close cousin cassia. But true cinnamon is much lighter in color, sweeter in flavor, aromatic & more delicate than cassia. In fact, what is sold here in the US as ground cinnamon powder is usually cassia! Cassia bark is much darker, coarser & cheaper – when compared to true cinnamon.

Cinnamon is thought to naturally lower cholesterol, triglycerides & sugar in the body. So healthwise, it is also a winner ☺.

Now I used bone-in chicken thighs, but feel free to use your favorite chicken pieces. Personally, I think the bone-in pieces have more flavor but the boneless pieces cook up super quickly & are easier to eat – it’s just a matter of preference. This dish can also be baked in an oven, so you can enjoy it all year round.



1½ lbs of skinless chicken pieces (either boneless or bone-in)
2-3 large garlic cloves, finely minced
1” piece of ginger, peeled & finely minced
2 tbsp fresh rosemary, finely chopped (or you can use fresh mint leaves)
2 tsp ground cinnamon powder (you can use more or less)
1 tsp ground coriander powder
½ tsp ground cumin powder
½ tsp ground fennel seeds
½ tsp red chili powder, to taste
salt & pepper, to taste
1 tbsp honey (I used orange blossom), optional
½ tbsp fresh orange zest
2 tbsp oil (olive or vegetable)
freshly chopped cilantro (or rosemary or mint leaves) for garnish


In a large mixing bowl, combine the chicken pieces with the garlic, ginger & rosemary. Next, add in the spices (ground cinnamon, ground coriander powder, ground cumin powder, ground fennel seeds, red chili powder, salt & pepper) along with the honey, orange zest & oil. Mix well to combine all of the ingredients, cover the bowl with plastic wrap & refrigerate for at least 4 hours – the longer the better!

When you are ready to grill, fire up your gas or charcoal grill & cook the chicken until it is cooked all the way through yet it is still moist & tender. Garnish with the freshly chopped cilantro leaves & serve as part of any lovely meal.

If you wish to bake the chicken in an oven: preheat the oven to 350 degrees F. Bake the chicken until it is golden brown. It will take about 20-25 minutes or so for bone-in pieces & about 10-12 minutes or so for boneless pieces. Garnish with the freshly chopped cilantro leaves & serve as part of any lovely meal.

Grilled Cinnamon Chicken photo Grilled Cinnamon Chicken.jpg

NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Indian Food site. Sometimes, this newsletter has additional information on recipes that are not in the articles. Fill in the blank just below the article with your email address - which is never passed on beyond this site. We will never sell or trade your personal information.

You Should Also Read:
Grilled Coconutty & Peanutty Chicken Recipe
Kebab Recipes
Indian Marinade Recipes

Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2022 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.