Recipe By RTKB4
Rating
Published Apr 2nd
Prep 15m Cook 45m Additional - Ready In 1h
Servings 6 servings Calories 523.2

Given to me by a friend who loves to experiment with recipes. A little kick of Southwestern cooking. Not too spicy, but can be made so with a little bit more jalapeno or other spices for an extra bit of ‘kick.’

Recipe Ingredients

  • 2 teaspoons ground cinnamon
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 whole chicken, cut into pieces
  • 1 cup chicken broth
  • 2 tablespoons honey
  • 2 limes, juiced
  • ½ jalapeno pepper, minced

Cooking Directions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.
  2. 2 In a small bowl, mix cinnamon, chili powder, cumin, salt, and pepper. Rub chicken pieces with the mixture, and arrange on the prepared baking sheet.
  3. 3 In a medium saucepan over medium-high heat, blend chicken broth, honey, lime juice, and jalapeno. Cook and stir until thickened.
  4. 4 Place chicken in the preheated oven and cook about 15 minutes. Begin basting periodically with the chicken broth mixture. Continue cooking 30 minutes, or until the chicken is no longer pink and juices run clear.

Nutrition Facts

  • Calories 523.2
  • Carbohydrate 9.7 g
  • Cholesterol 170.3 mg
  • Fat 34.5 g
  • Fiber 1.5 g
  • Protein 42.7 g
  • Saturated Fat 9.8 g
  • Sodium 944.5 mg
  • Sugar 6.3 g

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Reviews

  1. I have been trying very hard to like this chicken! I l-o-v-e the seasoning just how it is. It is very spicy but the cinnamon cuts it just enough. Delicious. And that is where the recipe stops being amazing. My marinade never thickened at all. I poured it on the chicken anyway and it did - Read more ...
  2. Good. Skinned chicken used 1 1/2 tsp Cyan pepper inplace of chili powder (hot) and a whole Jalapeno pepper. Placed in baking dish cooked in sauce basting every 5 min.
  3. WOW! This is a SPICY one! It was delicious though. I followed the recipe to the t except I didn't baste it during the baking time I just poured the marinade in the pan and let it bake for 30 mins. I also left out the cinnamon because we don't like cinnamon in our meats! - Read more ...
  4. This recipe is great! I didn't use a whole chicken but chose 4 pieces of skinless, boneless chicken instead. I cooked them in a pan on top of the stove w/a little butter (about 7 minutes). Once one side was done, I flipped the pieces over and added the broth/honey/jalapeno/lime juice sauce and cooked it - Read more ...
  5. Excellent compliment of flavors. My sauce didn't thicken very well so I used a touch of corn starch (about 1 tsp in about 2 tbl water). Will use this recipe again!!
  6. Excellent. Used extra sauce with water to cook rice and was delicious.
  7. Very spicy, very yummy! Husband and I both loved this recipe.
  8. This was awesome super easy. I was looking for something quick but different then the same old stuff. And decided to try this my family loved it. They told me I will definately be making this more often.
  9. I would have never guessed that cinammon could be good with chicken but this is fantastic!
  10. An excellent and unusual blend of flavours.
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