Cinnamon Honey Chicken
Published November 10, 1981
- Total Time
- 1 hour, plus overnight refrigeration
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Ingredients
1 ½ cups dry sherry
2 tablespoons cinnamon
1 cup honey
⅓ cup lime juice
2 large cloves garlic, crushed
Salt and freshly ground black pepper to taste
3 3- to 3 ½-pound chickens, cut in serving pieces
Nutritional analysis per serving (12 servings)
27 grams carbs; 276 milligrams cholesterol; 907 calories; 23 grams monosaturated fat; 12 grams polyunsaturated fat; 16 grams saturated fat; 56 grams fat; 1 gram fiber; 1059 milligrams sodium; 69 grams protein; 23 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix together sherry, cinnamon, honey, lime juice, garlic, salt and pepper.
- Step 2
Arrange chicken pieces in single layer in shallow oven-proof pans; pour over marinade, turn pieces to coat well. Refrigerate overnight, longer if desired; turn pieces occasionally.
- Step 3
Drain marinade and reserve. Bake at 350 degrees for 40 to 50 minutes, depending on the size of the pieces, basting with marinade and turning once or twice.
- Step 4
In warmer months chicken can be grilled on outdoor barbecue.
To bring to party, prepare chicken just before going to dinner and carry in roasting pans, covered with aluminum foil and overwrapped with several layers of newspaper. The chicken will maintain enough heat for at least an hour. Or bake for 20 to 30 minutes and finish cooking at party, if oven space is available.
Private Notes