|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 59g||76%|
|Saturated Fat 17g||83%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||4%|
|Total Sugars 23g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chicken is marinated with honey and cinnamon to give it a sweet flavor. When combined with the curry powder and put on the grill you get a wonderful southeast Asian chicken flavor. Try this on chicken pieces, or you can reduce the fat by grilling skinless, boneless chicken breasts. One word of advice, watch this one closely while grilling, it can burn because of the honey in the marinade, so keep the temperature low.
“This chicken is very easy to prep and the marinade is delicious and packed with flavors. You can choose your favorite parts of the chicken to grill and serve with a side salad for a meal. Just keep an eye on them while grilling as they can burn really quick.” —Tara Omidvar
1 whole chicken, about 4 pounds, cut into pieces
1/2 cup (120 milliliters) dry sherry
1/3 cup (80 milliliters) honey
2 teaspoons ground cinnamon
1 teaspoon curry powder
1 teaspoon garlic salt
Steps to Make It
Gather the ingredients.
Combine dry sherry, honey, cinnamon, curry powder, and garlic salt in a small bowl.
Place chicken in a shallow baking dish and coat evenly with marinade. Refrigerate at least 1 hour, or up to overnight.
Prepare a medium-low (300 F to 325 F) gas or charcoal grill fire. Because of the honey in the marinade, you will need to keep a close eye on the chicken while it is grilling to be sure it doesn't burn. Remove chicken from marinade (discard the marinade). Grill the chicken until cooked through and a digital thermometer registers 165 F when inserted into the thickest part of the meat (away from the bone) 12 to 15 minutes per side.