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Honey and Spice Glazed Chicken
- Active Time 15m
- Total Time 1h 25m
- 1/4 cup sherry vinegar or red wine vinegar
- 1/4 cup honey
- 2 tablespoons olive oil
- 2 1/4 teaspoons ground cumin
- 1 teaspoon fennel seeds
- 1/2 teaspoon ground cinnamon
- 1 whole chicken (3 1/2 pounds), halved lengthwise
- Salt and freshly ground black pepper
FOR GLAZE: Combine first 6 ingredients in heavy small saucepan. Bring to boil, then simmer until glaze thickens, about 3 minutes. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
FOR CHICKEN: Position rack in upper third of oven and preheat to 350 degrees F. Place plank on rack in oven and preheat plank 15 minutes. Place chicken halves cut side down into oval indentations of preheated plank. Sprinkle with salt and pepper. Brush glaze generously over chicken. Roast until juices run clear when thigh is pierced with sharp knife and instant-read thermometer registers 180 degrees F when inserted into thickest part of thigh, about 1 hour.
Recipe reprinted by permission of Chinook Planks. All rights reserved.
nutrition information per serving
326 calories; 12g total fat; 115mg cholesterol; 131mg sodium; 18g carbohydrates; 0g fiber; 36g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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