Cinnamon Chicken

Cinnamon Chicken
  • Prep Time: 15
  • Total Time: 45
  • Servings: 4

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About this Recipe


1/2 cup (125 mL) Dry sherry
1/2 cups (125 mL) Honey or agave nectar
1/4 cup (60 mL) Freshly squeezed lime juice
4 Cloves garlic, minced
1 1/2 tbsp (22 mL) Cinnamon
1 tsp (5 mL) Salt
1/2 tsp (2 mL) Black pepper
2 tbsp (30 mL) Vegetable oil
1 Pkg (4 pieces) Maple Leaf Prime Naturally® Chicken Thighs
1 Pkg (5 pieces) Maple Leaf Prime Naturally® Chicken Drumsticks


WHISK together sherry, honey, lime juice, garlic, cinnamon, salt and pepper in a small bowl.

SCORE chicken skin with a sharp knife and place in a large re-sealable plastic freezer bag. Pour the marinade over chicken and massage into the skin. Refrigerate for at least four hours or up to overnight.

PREHEAT oven to 350°F (180°C).

REMOVE chicken from the marinade and pat dry. Set aside on a plate. Pour the marinade into a small saucepan and place over medium heat. Bring to a boil then reduce to medium-low and simmer for 5-10 minutes or until slightly thickened. Set aside.

HEAT vegetable oil in a large skillet over medium-high. Working in batches, sear the chicken, 1-2 minutes per side or until golden brown. Place the browned chicken on a parchment paper lined baking tray; pour the thickened marinade over the chicken and bake for 25-30 minutes or until the internal temperature reaches 185°F (85°C).


Serve with roasted carrots and couscous.

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