The Art of Mexican Cooking, 1965
| 1 hour — 4 Servings | |||||||||||||||||||||||
Ingredients
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InstructionsMix together vermouth, cinnamon, honey, lime juice, garlic, and salt to form marinade. Pour over disjointed chicken, turning pieces so they are well coated. Let stand in 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. |
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