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1/4 cup olive oil
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2 tablespoons brown sugar
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2 tablespoons reduced-sodium soy sauce
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1 envelope Italian salad dressing mix
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1 teaspoon dried thyme
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1 teaspoon ground cinnamon
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1/2 teaspoon cayenne pepper
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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.