Lime-Honey-Glazed Chicken
"From "365 Ways to Cook Chicken." The marinade on this is very sweet, but good. You can also substitute boneless skinless breasts for the whole chicken"
- Ready In:
- 4hrs 5mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 teaspoons cinnamon
- 1 (3 lb) chicken, cut up
- 1⁄2 cup honey
- 1⁄2 cup dry sherry
- 2 tablespoons lime juice, fresh
- 1 garlic clove, finely chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
directions
- Sprinkle cinnamon over chicken and arrange in a 12 x 8 x 2-inch baking dish.
- In a small bowl, combine remaining ingredients. Pour over chicken pieces. Cover and marinate in refrigerator at least 3 hours, turning pieces occasionally.
- Preheat oven to 350 degrees F. Bake 50 minutes, basting frequently with pan juices.
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RECIPE SUBMITTED BY
I am completely in flux right now. I am hoping to move to NY and pursue a career in medicine. I am a pianist and a teacher, and love to cook and experiment with different things. My boyfriend is an opera singer in Brooklyn, and I hope to join him up there, and learn a lot more about international cuisine than I do in Texas!
I haven't used too many cookbooks since I became addicted to 'Zaar. I find way too many interesting things on here to try, and it's great to have the reviews already there, too, to give some other ideas of additions or changes.
I have also become a big fan of making my own spice rubs and sauces. I generally pull out 10 or 12 things from my cabinet, start smelling them, and then dumping them in as I feel the urge.
I don't really have a favorite dish to cook, though one of my new personal favorites is my Strawberry Pork Tenderloin. I just love when I get to be in the kitchen all day. I have an iPod shuffle that I clip to my apron, and I frequently sing and dance in the kitchen while I cook!
There is a restaurant in Houston called Raffa's, and they are absolutely fab. They make a pork dish with fresh rosemary and a raspberry sauce that was largely inspiration for the Strawberry Pork Tenderloin I love to make. Other than that, I love Chinese take-out in any form, and just found tons of new restaurants in New York that I totally love.
The more I read of people on this site, the bolder I get at trying my own things in the kitchen. I used to be a "recipe only" gal, and followed them to the letter, but am finding it can be much more fun to create your own. The worst that can happen is you make the occasional flop, right?
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