Cinnamon Chicken
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 1⁄2 cups dry sherry
- 1 tablespoon cinnamon
- 1⁄2 cup honey
- 1⁄4 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 1⁄2 - 3 lbs chicken pieces (with or without skin)
- 2 tablespoons vegetable oil
directions
- In a medium bowl, combine the sherry, cinnamon, honey, lemon juice, garlic, salt and pepper.
- Add the chicken, toss to evenly coat, cover, and marinate in the refrigerator 8 hours, or overnight.
- Preheat oven to 350 degrees.
- Reserving the marinade, remove the chicken, shaking off the excess back into the bowl.
- Pour marinade into a small saucepan and bring to a boil, boiling until it begins to thicken and about 1 cup remains, about 5 to 10 minutes.
- Heat the oil in an ovenproof skillet over medium-high heat.
- Sear the chicken on both sides until well-browned.
- Place the chicken in a baking dish and pour the reduced marinade evenly over the chicken.
- Bake about 30 minutes, or until cooked through.
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RECIPE SUBMITTED BY
I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.