Cinnamon Honey Chicken

• 1 1/2 cups dry sherry
• 2 tablespoons cinnamon
• 1 cup honey
• 13 cup lime juice
• 2 large cloves garlic, crushed
• Salt and freshly ground black pepper to taste
• 3 3- to 3 1/2-pound chickens, cut in serving pieces

1. Mix together sherry, cinnamon, honey, lime juice, garlic, salt and pepper.
2. Arrange chicken pieces in single layer in shallow oven-proof pans; pour over marinade, turn pieces to coat well.
3. Refrigerate overnight, longer if desired; turn pieces occasionally.
4. Drain marinade and reserve.
5. Bake at 350 degrees for 40 to 50 minutes, depending on the size of the pieces, basting with marinade and turning once or twice.
6. In warmer months chicken can be grilled on outdoor barbecue.

sherry, cinnamon, honey, lime juice, garlic, salt, chickens

Taken from cooking.nytimes.com/recipes/5773 (may not work)