1. In a skillet, toast peppercorns, cumin, coriander and cinnamon over medium heat, stirring, until fragrant, about 1 minute. 2. Finely grind in small food processor. 3. Add garlic and 2 teaspoons salt; pulse until paste forms. 4. Transfer to a large bowl. 5. Add the onion, zest, juice, oil and parsley. 6. Add chicken quarters; turn to coat. 7. Cover, refrigerate 8 hours or overnight. 8. Prepare outdoor grill with medium hot coals. 9. Remove chicken from bowl; scrape off excess marinade. 10. Sprinkle chicken with remaining salt. 11. Grill, turning 20 to 25 minutes, or until cooked through. ---------------------------------------------------------------------------
Nutrition
Ingredients
