Cinnamon Chicken

4 servings
  • 1 1/2 cups dry sherry
  • 1 teaspoon cinnamon
  • 1/2 cup honey
  • 1/4 cup lemon juice
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 frying chicken, 2 1/2 to 3 pounds, cut into pieces
  • 2 tablespoons vegetable oil
  • In a mediumsize bowl, mix the dry sherry, cinnamon, honey, lemon juice, garlic, salt and pepper. Add the chicken and toss to a evenly coat. Cover and marinate in the refrigerator 8 hours, or overnight.

  • To cook, preheat the oven to 350 degrees.

  • Remove the chicken, shaking off excess marinade. Pour the marinade into a small saucepan and bring to a boil. Boil until it begins to thicken and about 1 cup remains, 5 to 10 minutes.

  • Heat the oil in an ovenproof skillet over mediumhigh heat. Sear the chicken until golden on both sides. Pour the reduced marinade over the chicken and place in the oven.

  • Bake about 20 minutes and serve.

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4.0 1
this is almost the best chicken i have ever had and it is something i will have again item not reviewed by moderator and published

Not what you're looking for? Try:

Cinnamon Buns

Recipe courtesy of Sandra Lee