Cinnamon Chicken Recipe

I was looking for a new chicken recipe to make since it seems that Kat and I always eat chicken prepped the same way.  Sean got ahold of me out of the blue when he saw we were making dinner last week and sent me over the following recipe.  We haven’t eaten it yet as its still in the oven, but the apartment smells amazing.  I will post an update after we indulge.

This exceptionally easy chicken bakes to a golden-brown glaze – the meat 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
1 1/2 cup dry sherry
1/2 cup honey
1/4 cup freshly squeezed lemon juice
4 garlic cloves, minced
1 tablespoon ground cinnamon
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 (2 1/2- to 3-pound) frying chicken, rinsed, patted dry, and cut into 8 serving pieces
2 tablespoons vegetable oil

In a large bowl, mix the dry sherry, honey, lemon juice, garlic, cinnamon, salt, and pepper. Add the seasoned chicken and toss to evenly coat. Cover and marinate in the refrigerator at least 8 hours, or overnight.

Preheat the oven to 350 F.

Remove the chicken from the marinade, shaking off excess, and set aside on a plate. Pour the marinade into a small saucepan and bring to a boil. Boil until it is reduced to about 1 cup and beginning to thicken, 5 to 10 minutes. Set aside.

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, until cooked through. Serve.

I thought I would post the recipe for anyone who cares to try, no idea where he got it from.

UPDATE: While I understand this is Cinnamon Chicken … I would suggest not using as much as we found the cinnamon to be a little over powering. On a side note the chicken did turn out super moist using this method.