| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Ceideburg 2, Chicken, Mexican | 2 | Servings |
INGREDIENTS
| 1/2 | c | Dry vermouth |
| 2 1/2 | t | Cinnamon |
| 1/3 | c | Honey |
| 2 | T | Lime juice |
| 1 | Clove of garlic, crushed | |
| well | ||
| Salt | ||
| 1 | Frying chicken, about 2 | |
| pounds disjointed |
INSTRUCTIONS
Mix together vermouth, cinnamon, honey, lime juice, garlic and salt to form marinade. Pour over disjointed chicken, turning pieces so that they are well coated. Let stand in the refrigerator for about 5 or 6 hours in the marinade. Remove and bring to room temperature. Broil chicken over charcoal basting with the marinade. Broil about 40 minutes, not too close to the coals. A little additional vermouth can be added to marinade if it becomes too thick while cooking. Serves 2 to 4. From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom. Doubleday and Company, N.Y., 1965. Posted by Stephen Ceideberg; March 9 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 184
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 148.2mg
Potassium: 61.4mg
Carbohydrates: 50.5g
Fiber: 1.9g
Sugar: 46.7g
Protein: <1g