Cinnamon Chicken
photo by Amanda JTG
- Ready In:
- 25hrs
- Ingredients:
- 10
- Serves:
-
4-8
ingredients
- 1 1⁄2 cups apple juice (or half juice and half sherry wine)
- 1⁄4 cup honey
- 1⁄4 cup lemon juice, freshly squeezed
- 1 tablespoon garlic, minced
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 3 lbs chicken pieces (8 pieces total)
- 2 tablespoons canola oil, approximately
- 1 lemon, for garnish, cut into wedges
directions
- Combine juice, honey, lemon juice, garlic, seasonings in a large ziptop container.
- Add chicken pieces, seal bag, shake to coat well and let marinade in the refrigerator for 8 hours or overnight.
- Heat oven to 350°F and have ready a large roasting pan, 9" x 13".
- Remove chicken from the marinade, shake off the excess and set chicken aside on a plate.
- Pour marinade into a small saucepan and bring to a boil, reduce heat to medium and boil until it has reduced to 1 cup and has begun to thicken (about 10-15 minutes).
- Heat oil in a skillet and brown chicken parts over fairly high heat just a few minutes per side, lowering heat if needed to prevent from charring- you want the chicken to be evenly browned, but not fully cooked yet.
- Place chicken in the roasting pan and pour the reduced marinade on top.
- Bake 30-55 minutes, or until chicken is fully cooked and no no longer pink (will vary based on the chicken pieces you use).
- Skim fat from the pan juices and serve juices as a dipping sauce if you like.
- Garnish with lemon wedges.
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