Clean the chicken by rubbing with cinnamon and vinegar, then rinse and dry.
Make deep cuts in each piece so the marinade soaks in better.
Prepare a marinade with garlic, lemon juice, vinegar, olive oil, salt, Lebanese seven spices, and cinnamon.
Coat the chicken thoroughly, making sure the marinade gets into the cuts.
Refrigerate for at least 4 hours, ideally overnight.
Before grilling, let chicken sit out for 30 minutes and preheat grill to medium heat.
Grill chicken skin-side up first, placing fattier cuts closer to the heat.
Flip every 2–3 minutes and baste often with leftover marinade to keep it juicy and flavorful.
Cook until internal temperature reaches 165°F and skin is golden with light char.
Leave it for 5 minutes, then serve with toum, pita bread, and lemon wedges.
