Maple buttermilk grilled chicken

So these were delicious. I made them with boneless, skinless chicken thighs but I'd like to try it with some chicken on the bone next time like drumsticks. The cinnamon is subtle but delicious.

Serves 2 (the original recipe serves 10 which is nuts so I paired it down)

1/3 cup buttermilk (To make 1 cup of buttermilk, take a cup of milk. Add a Tbsp of lemon juice. Let it sit in the fridge for 10 minutes and you have a good substitute)
1 green onion chopped
1 clove garlic chopped
1/8 tsp pepper
1/8 tsp cinnamon
1/8 tsp crushed hot pepper flakes
6 chicken thighs boneless or 2 chicken breasts (The original recipe called for bone-in, skin-on but this is probably healthier)
1/8 tsp salt
1 Tbsp maple syrup (or more...yurm)

In a bowl, combine the buttermilk, green onion, garlic, pepper, cinnamon, and hot pepper flakes. Add chicken, turning to coat. Refrigerate and let marinate for 2 hours or upwards of 24 hours.

Remove chicken from marinade and discard marinade. Sprinkle with salt (I skipped this step). Place on greased grill over medium heat. Grill until internal thermometer registers at 165 F. The original recipe for boned chicken says this takes about 35 minutes. My boneless thighs took probably 20.

Grill, brushing with maple syrup, until glossy and coated, about an additional 5 minutes.

Courtesy of Canadian Living with some adjustments