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Entrées & Sides

Cinnamon Chicken


  • 1 ½ CUPS apple juice (or ½ juice and ½ sherry wine)
  • ¼ CUP honey
  • ¼ CUP lemon juice, freshly squeezed
  • 1 TBSP garlic, minced
  • 1 TSP cinnamon
  • 1 TSP kosher salt OR ½ TSP sea kelp
  • 1 TSP fresh ground black pepper
  • 3 LBS chicken pieces (8 pieces total)
  • 2 TBSP canola oil
  • 1 lemon, for garnish, cut into wedges


  1. MARINATE CHICKEN: Combine apple juice, honey, lemon juice, garlic, cinnamon, salt & pepper in a large ziptop container. Add chicken, seal bag, shake to coat well and let marinate in the refrigerator for 8 hrs or overnight.
  2. Preheat oven to 350°F.
  3. Remove chicken from the marinade, shake off the excess and set chicken aside on a plate.
  4. Pour marinade into a small saucepan and bring to a boil, reduce heat to medium and boil until it has been reduced to 1 cup and has begun to thicken (about 10-15 minutes).
  5. Heat oil in a skillet and brown chicken parts over fairly high heat just a few minutes per side, lowering heat if needed to prevent from charring. You want the chicken to be evenly browned, but not fully cooked yet.
  6. Place chicken in a 9″ x 13″ roasting pan and pour the reduced marinade on top.
  7. Bake 30-55 minutes, or until chicken is fully cooked and no longer pink (cooking time will vary based on the chicken pieces you use).
  8. Skim fat from the pan juices and serve juices as a dipping sauce if you like.
  9. Garnish with lemon wedges and serve!

Yield: 8 servings

Preparation Time: 8 hours 15 minutes

Cook Time: 1 hour 10 minutes

Total Time: 9 hours

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