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.)