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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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 12.8mg||0 %|
|Potassium 171.3mg||5 %|
|Total Carbohydrate 43.5g||13 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 39.8g|
|Protein 0.7g||1 %|
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Calories per serving: 285
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