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Blackened Cinnamon BBQ Chicken

"This recipe was one I made on the fly one year and it was fantastic. Nicely blackened on the grill with a hint of sweetness."

By allrecipes · From Open Recipes · 8 ingredients
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Why it works: Chicken and cinnamon work together. They rank in the top 15% of all ingredient pairs, and 990 recipes mention both. Both carry anethole, which smells sweet, anise. The science ↓

The recipe

12 chicken pieces
Prep5 min
Cook20 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chicken + cinnamontop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together990 recipes

    Shared aroma: anethole (sweet, anise).

  2. Cinnamon + nutmegtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  3. Lemon + nutmegtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Lemon + cinnamontop 5% of all pairs
    Aroma overlapstrong
    Mentioned together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Chicken + lemontop 8% of all pairs
    Aroma overlapstrong
    Mentioned together5,091 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (chicken, apple cider vinegar, cinnamon, nutmeg):

  1. Orangeabout as good a flavor fit
  2. Lemonthe original
  3. Limeabout as good a flavor fit
  4. Appleabout as good a flavor fit

Fit is the average pairing score against chicken, apple cider vinegar, cinnamon, nutmeg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).