Cinnamon Chicken

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 cups apple juice (or half juice and half sherry wine)
• 1/4 cup honey
• 1/4 cup lemon juice, freshly squeezed
• 1 tablespoon garlic, minced
• 1 teaspoon cinnamon
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 3 lbs chicken pieces (8 pieces total)
• 2 tablespoons canola oil, approximately
• 1 lemon, for garnish, cut into wedges

Recipe

• 1 combine juice, honey, lemon juice, garlic, seasonings in a large ziptop container.
• 2 add chicken pieces, seal bag, shake to coat well and let marinade in the refrigerator for 8 hours or overnight.
• 3 heat oven to 350°f and have ready a large roasting pan, 9" x 13".
• 4 remove chicken from the marinade, shake off the excess and set chicken aside on a plate.
• 5 pour marinade into a small saucepan and bring to a boil, reduce heat to medium and boil until it has reduced to 1 cup and has begun to thicken (about 10-15 minutes).
• 6 heat oil in a skillet and brown chicken parts over fairly high heat just a few minutes per side, lowering heat if needed to prevent from charring- you want the chicken to be evenly browned, but not fully cooked yet.
• 7 place chicken in the roasting pan and pour the reduced marinade on top.
• 8 bake 30-55 minutes, or until chicken is fully cooked and no no longer pink (will vary based on the chicken pieces you use).
• 9 skim fat from the pan juices and serve juices as a dipping sauce if you like.
• 10 garnish with lemon wedges.