Chicken with Cumin and Cinnamon

1. In a small bowl, mix the spices with brown sugar and mix well.

NOTE:  If you don't have the spice packet, here's the recipe: 1 tsp Cumin, 2 tsp Cinnamon, ¼ tsp Pasilla Chili powder (or whatever you have on hand), 1 ½ tsp salt (less if desired).

1. Drizzle the chicken thighs with EVOO.
2. Rub generously with the spice mixture.
3. Let sit at room temp for about 30 mins.
4. Grill on medium high 10-15 minutes per side. Alternatively, cook in a 350 degree oven for about 1 hour. Chicken should be done to an internal temp of 165 degrees and it will be perfectly juicy and tender.
5. Let the chicken rest for about 5 minutes before serving.
6. Crack open your Hovey 2020 Rosato or Grenache (or both) and enjoy!