1-½ cups dry sherry
2 tablespoons cinnamon
1 cup honey
⅓ cup lime juice
Zest of one lime
2 large cloves garlic, crushed
Salt and freshly ground black pepper, to taste
3 ( 3 pounds ) chickens, cut into ⅛th’s
To prepare the marinade, mix together sherry, cinnamon, honey, lime juice, lime zest, garlic, salt and pepper.
Arrange chicken pieces in a single layer in a shallow, nonaluminuim, ovenproof pan. Pour marinade over the chicken, turning pieces to coat well. Refrigerate overnight, longer if desired, turning pieces occasionally.
Preheat oven to 350 degrees.
Drain marinade and reserve. Bake chicken uncovered for 40 to 50 minutes, depending on size of pieces, basting with marinade and turning once or twice. If you like crispy skin, bake a little less and then broil until done.