• 1/4 cup olive oil

• 2 tablespoons brown sugar

• 2 tablespoons reduced-sodium soy sauce

• 1 envelope Italian salad dressing mix

• 1 teaspoon dried thyme

• 1 teaspoon ground cinnamon

• 1/2 teaspoon cayenne pepper

• 4 chicken leg quarters

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.