2 c. sherry
1 1/2 tbsp. cinnamon
1 1/4 c. honey
1/2 c. lime juice
3 cloves garlic
9 lbs. chicken (split breasts, legs, thighs, only)

1. Combine the sherry, cinnamon, honey, lime juice, garlic, salt and pepper in a mixing bowl.

2. Wash and dry the chicken pieces. Arrange in shallow pans and pour the marinade over them. Turn the pieces to coat them well. Cover and refrigerate overnight, or longer if desired.

3. When ready to cook, remove the chicken from the pans and bring it to room temperature.

4. Grill the chicken on an outdoor grill or broil it in the oven in batches, basting with the marinade and turning frequently, for approximately 30 minutes or until the juices run clear when the chicken is pierced. Yield: 15 servings.