Whisk together oil, vinegar, cumin, coriander, cinnamon, salt, sugar, and cayenne in small bowl. Reserve ¼ cup. Pour remaining mixture into glass baking dish. Add chicken. Turn to coat. Cover with plastic wrap. Refrigerate 4 to 6 hours, turning chicken occasionally to continue coating. Grill chicken, brushing occasionally with ¼ cup reserved marinade, over medium heat for 4 to 6 minutes per side, or until internal temperature reaches 165°F. Transfer to serving dish. Sprinkle with parsley. Serves 6.
Wine Recommendation—Tassel Ridge Iowa Edelweiss or Iowa St. Croix Rosé
Iowa Edelweiss is a semi-sweet white wine with the scent of ripe pineapple followed by hints of mandarin orange, pear, and pineapple on the palate. Made entirely from Edelweiss grapes grown in our Iowa vineyards, Iowa Edelweiss pairs well with spicy seasoned meats, spicy Asian foods, and salads with pineapple, pear, apple, or papaya. Serve chilled.
Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. Made entirely from St. Croix grapes grown in our Mahaska County, Iowa, vineyards, Iowa St. Croix Rosé pairs well with Moroccan dishes, Asian stir-fry, Mexican dishes, and other spicy foods. Serve slightly chilled.