Instructions: 1. In a saute pan, combine the peppercorns, cumin, coriander seeds and cinnamon; toast the spices, shaking the pan gently, over medium heat for about 1 minute, until fragrant. Take care not to burn them. Transfer them to a food processor or spice grinder and pulse to blend.

2. In a stainless steel mixing bowl, combine the onion, lemon juice, canola oil, parsley, lemon zest and garlic. Season the chicken with the ground spices, then add the chicken pieces to the bowl with the marinade. Mix well. Put the chicken in a dish, cover, and refrigerate for at least 8 hours, and ideally overnight.

3. Build a charcoal fire in a grill and let the coals burn until covered with white ash. Spread them out in the grill. Lightly oil the grill grate.

4. Lift the chicken from the dish and scrape off the excess marinade. Season the chicken with salt, and grill it, turning the pieces several times, for 20 to 25 minutes, or until the chicken is cooked through and the thigh juices run clear when pricked with a small, sharp knife.

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