Cinnamon Chicken (Pollo Encanelado)

Blend in sherry, cinnamon, honey, lemon juice, garlic, and the salt. Pour over chicken pieces, mixing so they are well coated. Let stand in the refrigerator for several hours, or overnight. Broil chicken over charcoal until tender, basting with any remaining marinade. This will take 40 minutes or longer, because it should not be cooked too close to the coals as the mixture tends to brown quite readily. If the marinade thickens during cooking, the pan drippings can be thinned with a little wine or broth to keep them from burning.