Cinnamon Chicken Recipes

ROASTED CINNAMON CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sprinkle chicken halves generously with salt, pepper, and cinnamon. Put chicken in a roasting pan; pour water into pan.
• Roast chicken in the preheated oven for 30 minutes.
• Whisk maple syrup, lemon juice, and chile peppers together in a bowl; brush chicken with maple syrup mixture. Pour any remaining maple syrup mixture into the pan.
• Cook chicken until no longer pink at the bone, juices run clear, and skin is lightly browned, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Brush chicken with butter; bake until skin is crisp, 10 to 15 more minutes.

CINNAMON CHICKEN

Steps:

• For the chicken: Preheat broiler. Place chicken on a broiler pan. Sprinkle all over with salt, pepper, and cinnamon. Turn skin-side down, and transfer to broiler. Broil about 6 inches from the heat for 15 minutes. Turn the chicken, and broil until the skin is crisp and brown, about 15 minutes more.
• For the raita: In a small bowl, stir together the cucumber, yogurt, sour cream, cilantro, and cumin. Season with salt and pepper. Serve chicken immediately with raita.

CINNAMON CHICKEN

Steps:

• Combine juice, honey, lemon juice, garlic, seasonings in a large ziptop container.
• Add chicken pieces, seal bag, shake to coat well and let marinade in the refrigerator for 8 hours or overnight.
• Heat oven to 350°F and have ready a large roasting pan, 9" x 13".
• Remove chicken from the marinade, shake off the excess and set chicken aside on a plate.
• Pour marinade into a small saucepan and bring to a boil, reduce heat to medium and boil until it has reduced to 1 cup and has begun to thicken (about 10-15 minutes).
• 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.
• Place chicken in the roasting pan and pour the reduced marinade on top.
• Bake 30-55 minutes, or until chicken is fully cooked and no no longer pink (will vary based on the chicken pieces you use).
• Skim fat from the pan juices and serve juices as a dipping sauce if you like.
• Garnish with lemon wedges.

CINNAMON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
• Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.

CINNAMON CHICKEN

Steps:

• 1. Mix all ingredients, and let the chicken marinate for at least a few hours.
• 2. When ready to cook, preheat the oven to 350*. Bake the chicken in the oven for 60 minutes until it's cooked through and the skin is browned and crispy. 7 points per serving

GRILLED CINNAMON CHICKEN WITH SWEET POTATO WEDGES

Steps:

• Prepare grill to medium high heat.
• Meanwhile, combine cinnamon, salt and pepper in a small bowl. Rub chicken with cinnamon rub. Brush chicken lightly on both sides with vegetable oil.
• Cut sweet potatoes into wedges lengthwise. Toss with oil oil, season with salt and pepper.
• Place chicken on grill skin side down and grill for 5-7 mins on each side. Place sweet potatoes on grill flesh side down for 5-7 mins each side.
• Once nice color forms on chicken and sweet potatoes turn grill down to medium to allow chicken to cook through, flipping occasionally.
• Meanwhile you can prepare the dipping sauce.
• In a small bowl add all the ingredients and stir to combine. Transfer to a serving bowl.
• Place dipping sauce in the center of a large platter. On one side arrange the chicken, on the other arrange the sweet potatoes. Garnish potatoes with cilantro. And serve

LOW CARB CINNAMON CHICKEN

Steps:

• Preheat the oven to 350 and place the rack into the lower third.
• Season the chicken breasts with salt and pepper and put on a sheet pan.
• Measure and mix the ingredients for the coating on a dinner plate or shallow bowl large enough to hold a chicken breast.
• With a fork, beat the eggs and water in a shallow bowl large enough to accommodate a chicken breast.
• Dip a chicken breast in the egg, coating both sides and letting the excess drip off before placing it in the coating.
• Put the chicken breast-side-down into the coating and coat well. Flip the it over and coat the back side lightly. Return the coated chicken to the sheet pan and repeat procedure to coat the remaining chicken.
• Heat an oven proof skillet over medium-high heat. When the skillet is hot, turn heat down to medium and add the oil, tilting the pan to coat with oil.
• When oil shimmers, add two chicken breasts, breast-side-down. Cook for about 3-5 minutes. Check after 3 to make sure the coating isn't burning because nuts burn quickly. Remove the chicken from the skillet and place it breast-side-up on the sheet pan.
• Cook the other two pieces of chicken in the skillet for 3-5 minutes, breast side down. Flip them over and turn off the heat. Add the other two pieces of cinnamon chicken (from the sheet pan) to the skillet, breast-side-up.
• Place the skillet into the oven and cover loosely with a piece of foil. Cook for 30-40 minutes until the internal temperature is 160 degrees Fahrenheit. Remove the chicken and let it rest for 10-15 minutes. It will continue cooking as it sits.
• Serves 6 at 2 NET CARBS each.

GREEK CINNAMON CHICKEN

Steps:

• Season the chicken pieces with salt and pepper. Heat the butter in a large frying pan and brown the chicken on all sides. Add the onions and stock; simmer 45 minutes. Sprinkle with cinnamon.
• Bring the garlic, wine, and tomatoes to a boil in a saucepan; stir in the tomato paste and celery. Season with salt and pepper and boil 15 minutes; Add the parsley.
• Boil the noodles in salt water in another saucepan for 10 minutes OR until they are done, rinse with cold water, and drain.
• To serve, mix the noodles with half of the cheese and place on a serving dish. Arrange the chicken on the bed of noodles. Pour the sauce on top of the chicken and sprinkle with the remaining cheese. 4 to 6 servings.
• Classic Cuisine.

CINNAMON CHICKEN

Steps:

• In a medium size bowl, mix the dry sherry, cinnamon, honey, lemon juice, garlic, salt and pepper. Add the chicken and toss to a evenly coat. Cover and marinate in the refrigerator 8 hours, or overnight.
• To cook, preheat the oven to 350 degrees.
• Remove the chicken, shaking off excess marinade. Pour the marinade into a small saucepan and bring to a boil. Boil until it begins to thicken and about 1 cup remains, 5 to 10 minutes.
• Heat the oil in an ovenproof skillet over medium high heat. Sear the chicken until golden on both sides. Pour the reduced marinade over the chicken and place in the oven.
• Bake about 20 minutes and serve.