Grilled Cinnamon-Honey Chicken
|Broiler-fryer||2 , quartered (2 1/2 pounds each)|
|Dry sherry||1 Cup (16 tbs)|
|Honey||2⁄3 Cup (10.67 tbs)|
|Curry powder||2 Teaspoon|
|Garlic salt||2 Teaspoon|
Place chicken quarters in a shallow baking pan.
Combine ingredients for marinade and blend well; pour over chicken.
Cover and allow to stand at room temperature 2 to 3 hours, or refrigerate 8 hours or overnight; drain off marinade, reserving for basting sauce.
Place chicken on grill, skin side up, over hot coals.
Turn quarters about every 10 minutes, basting with reserved marinade to keep chicken juicy.
Cook slowly 11/4 to 1 1/2 hours.
Chicken is ready to serve when drumstick twists out of thigh joint readily, and thickest portions are fork-tender.
(Note: Chicken will be dark brown when grilled, due to the marinade.)
Serving size: Complete recipe
Calories 7307 Calories from Fat 4090
% Daily Value*
Total Fat 453 g697.7%
Saturated Fat 129.6 g647.9%
Trans Fat 0 g
Cholesterol 2249.8 mg749.9%
Sodium 6806.6 mg283.6%
Total Carbohydrates 212 g70.6%
Dietary Fiber 14.3 g57.4%
Sugars 165 g
Protein 561 g1121.4%
Vitamin A 87.1% Vitamin C 84.8%
Calcium 59% Iron 180.3%
*Based on a 2000 Calorie diet