Cinnamon Chicken

Fluffy

Does anyone have the recipe?? I've been looking for a good one for a VERY long time! Thanks, Jan

stike

seems suddenly i'm essexco's recipe pimp!

Paul B. (essexco) and his wife made that at the new england eggfest. only thing there i never got a chance to sample. he's in switzerland right now i think, teaching rich folk how to get even richer. when he gets back in a week or so, ping him again.

i don't think he's around for a while, and that was one recipe we did not get from him.

looked good, too.

Mainegg

i don't know if this is close but I plan on trying it anyways..
Ingredients:
1 fryer chicken, cut into pieces
1/2 cup dry sherry
6 tablespoons honey
2 teaspoons ground cinnamon
1 teaspoon curry powder
1 teaspoon garlic salt
Preparation:
Combine dry sherry, honey, cinnamon, curry powder and garlic salt in a bowl and mix. Place chicken in a shallow baking dish and coat evenly with marinade. Place in refrigerator and let sit for at least 1 hour. Preheat grill. Remove Chicken from marinade and place chicken pieces on grill over medium fire and grill for about 10 to 12 minutes per side. Because of the honey in the marinade for this recipe you will need to keep a close eye on the chicken while it is grilling to be sure it doesn't burn. Remove chicken from grill when done and serve. Chicken is done when there is no longer any pink inside and the juices run clear.

Essex County

The recipe posted by Mainegg looks like a good one. Here's the one we used at the NE Eggfest. It is adapted from an old Food Network show, Two Hot Tamales.

1 1/2 c dry sherry
1/2 c honey
1/4 c fresh lemon juice
4 garlic cloves, crushed
1 tbsp cinnamon
1 tsp salt
1/2 tsp ground pepper
1 3 lb chicken, cut into pieces (or 10 thighs)

Combine all marinade ingredients. Add chicken pieces and marinate for at least 8 hours. Grill chicken, indirect over medium heat (350) about 15 minutes per side. While the chicken cooks, cook the marinade down to a syrup. Paint the thighs with the syrup before serving.

We've done this with whole chickens, thighs, and it even works for boneless chicken breasts.

Have fun.

Paul

Fluffy

Thanks for the recipe--I can't wait to try it. I've been looking for a good recipe for a while--this looks great and it sounds like everyone really liked it at the fest. Thanks again, Jan