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Cinnamon Glazed Chicken

Chicken.Maximus's picture
Ingredients
  Butter 1⁄2 Cup (8 tbs)
  Ground cinnamon 4 Teaspoon
  Curry powder 1 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Whole broiler-fryers 2 (about 2 pounds each)
  Onion 1 Large, sliced
  Honey 1⁄4 Cup (4 tbs)
Directions

Melt butter or margarine in a small saucepan; stir in 3 teaspoons of the cinnamon and curry and garlic powders; heat until bubbly.
Wash chickens inside and out; remove packets of giblets, if any, and set aside to simmer for broth to use in soup or gravy.
Pat chickens dry.
Sprinkle 1/2 teaspoon of the remaining cinnamon and place half of the onion slices inside each chicken.
Skewer neck skin to body; secure body cavity closed and tie legs tightly to tail.
Place chickens on spit; brush with part of the cinnamon butter.
Set spit in position over hot coals; start rotisserie.
Roast 1 hour, brushing several times with more cinnamon butter.
Stir honey into remaining cinnamon butter in pan; brush over chickens.
Roast 15 minutes longer, or until tender and richly glazed.
Remove to a cutting board; take out spit.
Cut chickens into quarters with kitchen scissors.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Chicken

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