Cinnamon Glazed Chicken Recipe
There hasn't been an occasion when this Cinnamon Glazed Chicken recipe didn't receive rave reviews. An incredible Cinnamon Glazed Chicken gets its taste from Chicken. A delicious Main Dish, the Cinnamon Glazed Chicken completes your meal. In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Cinnamon Glazed Chicken, just like I do.
Ingredients
1/2 cup (1 stick) butter or margarine
4 teaspoons ground cinnamon
1 teaspoon curry powder
1/4 teaspoon garlic powder
2 whole broiler-fryers (about 2 pounds each)
1 large onion sliced
1/4 cup honey
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.
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.
