Sweet, Spicy, Smoky Chicken

I'm having my lunch of leftover chicken from last night and this is so good I thought it would be nice to share the recipe. I'm sorry I don't have any pictures. You'll have to trust me when I say it looked as good as it tasted.

I call it a recipe but I didn't actually measure things for it, so just use your own taste judgment as to the amounts of the flavorings. Go easy on the Cinnamon - it is easily overpowering.

I used chicken thighs but you can use this on any part of the chicken you like.
Sprinkle the chicken liberally with:

• Sea Salt
• Freshly Ground Pepper
• Smoked Paprika
  
• Cayenne Pepper
  
• Thyme
  
• Cinnamon

You can season the chicken in advance and put it back in the fridge until you are ready to bake it. The flavors permeate the meat even more that way.
Put the chicken pieces on a wire rack over a foil covered pan. Lots easier to cleanup later and it lets the grease drip off. I cut up some yellow and orange bell peppers into wedges, sprinkle them with olive oil, and a little sea salt and bake them right alongside the chicken.
Bake at 375° until the juices run clear and the chicken skin is crispy.

Bon appetit!