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Cinnamon Chicken

Recipe Link: source: Cooking with Too Hot Tamales

List of Ingredients






1 1/2 cup dry sherry
1 tablespoon cinnamon
1/2 cup honey
1/4 cup lemon juice
4 garlic cloves, 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




Recipe




In a medium bowl, mix the dry sherry, cinnamon, honey, lemon juice, garlic, salt and pepper. Add the seasoned chicken and toss to 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 medium-high 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.

This exceptionally easy chicken bakes up brown and sticky and oozing with surprising flavors from the marinade. It would be great with simple accompaniments like mashed potatoes or grilled corn on the cob sprinkled with cayenne and lime.

Serves 4