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.'

RTKB4

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.

    Advertisement
  • 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.

  • In a medium saucepan over medium-high heat, blend chicken broth, honey, lime juice, and jalapeno. Cook and stir until thickened.

  • 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

523 calories; protein 42.7g; carbohydrates 9.7g; fat 34.5g; cholesterol 170.3mg; sodium 944.5mg. Full Nutrition
Advertisement

Reviews (111)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/15/2003
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 w/the lid on for for about 6 minutes. It came out so flavorful so moist and smelled heavenly! Next time I would double the sauce as everyone wanted more to pour over their jasmine rice. Don't be nervous about all the cinnamon- it's fabulous:-) Read More
(39)

Most helpful critical review

Rating: 3 stars
08/17/2010
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 not coat the chicken at all. Instead it just did not add any flavor. - So after that fail I tried the recipe again this time as a fajita. Again the chicken was great but it tasted very weird with cheese. - I even tried dipping it in dressing but it just does not taste right. - I like the cinnamon but cannot find anything that fits it! Read More
(5)
130 Ratings
  • 5 star values: 80
  • 4 star values: 25
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
11/15/2003
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 w/the lid on for for about 6 minutes. It came out so flavorful so moist and smelled heavenly! Next time I would double the sauce as everyone wanted more to pour over their jasmine rice. Don't be nervous about all the cinnamon- it's fabulous:-) Read More
(39)
Rating: 4 stars
01/25/2004
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. Read More
(36)
Rating: 5 stars
05/31/2003
Excellent. Used extra sauce with water to cook rice and was delicious. Read More
(29)
Advertisement
Rating: 5 stars
05/16/2003
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. Read More
(18)
Rating: 5 stars
05/16/2003
I would have never guessed that cinammon could be good with chicken but this is fantastic! Read More
(16)
Rating: 5 stars
05/16/2003
Very spicy very yummy! Husband and I both loved this recipe. Read More
(13)
Advertisement
Rating: 5 stars
05/16/2003
An excellent and unusual blend of flavours. Read More
(11)
Rating: 5 stars
12/26/2003
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! I only used 2 chicken breast and I must say if the recipe calls for a whole chicken you'll need more seasoning than what it calls for. I served these over mashed potatoes (the liquid ladled over them) and with corn it was a wonderful southwestern meal! And it's quick too great meal for those busy work nights! Note: I would suggest to sear the chicken first then in the same pan add the broth and scrape up the bits so no flavor is lost. Read More
(9)
Rating: 5 stars
06/23/2003
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!! Read More
(9)
Rating: 3 stars
08/17/2010
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 not coat the chicken at all. Instead it just did not add any flavor. - So after that fail I tried the recipe again this time as a fajita. Again the chicken was great but it tasted very weird with cheese. - I even tried dipping it in dressing but it just does not taste right. - I like the cinnamon but cannot find anything that fits it! Read More
(5)
Advertisement