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vanilla cinne chicken.jpg


1 ½ cups dry sherry wine 

¼ cup honey 

¼ cup freshly squeezed lemon juice 

1 tsp minced garlic 

2 tsp Benjamin cinnamon extract 

½ tsp Benjamin nutmeg extract 

1 tsp salt 

1 tsp black pepper 

1 3 lbs chicken, cut into 8 pieces 

2 tsp vegetable oil



  1. Mix marinade ingredients in a large plastic zip lock bag.

  2. Add cleaned chicken and toss to coat

  3. Refrigerate over-night 

  4. Hat oven at 350°F. Have ready an Oven proof dish or casserole dish.

  5. Remove chicken from marinade, shake off excess and place on a plate 

  6. Place marinade in a medium sauce pan, boil over medium heat until it thicken about 10-15 minutes.

  7. Place chicken in oven proof dish, bake for 20-50 minutes until opaque near the bones. Brush with marinade 

  8. Serve on a platter. 

  9. Garnish with Onion flowers serves 6.

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