Robb's Cinnamon Chicken

Cinnamon and chicken is a pairing that sounds odd until you’ve tasted it. In Moroccan tagines, Greek pastitsio, and Persian stews, warm cinnamon plays remarkably well with chicken fat. This marinade takes that idea and runs it through a Western pantry: honey, orange juice, mustard, garlic, lemon, and two full teaspoons of cinnamon emulsified together in the blender.

Blending the marinade is the important step. It creates a thick, clinging coating that actually adheres to the chicken instead of running off, and the oil helps the cinnamon and garlic penetrate rather than sitting on top. A long marinate, 6 hours minimum or overnight, is where the flavor really develops.

Broiling three inches from the heat gives you a glazed, caramelized exterior as the honey and orange juice reduce down on the surface of the meat.

Pro Tips

• Pound the chicken breasts to an even thickness before marinating so they cook through at the same rate.
• Line the broiler pan with foil. The honey marinade burns and glues itself to an unlined pan.
• Don’t crowd the chicken under the broiler. Breasts need air around them to brown properly.
• Watch the last 5 minutes carefully. Honey glazes go from golden to carbonized in under a minute.

Variations

• Swap orange juice for pineapple juice for a tropical twist.
• Use bone-in chicken thighs for juicier, more forgiving results. Increase broil time accordingly.
• Add a pinch of cayenne or smoked paprika to the marinade for gentle heat and smoke.