Cuban glazed chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Lime juice |
| 1 | tablespoon | Olive or vegetable oil |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | Cl Garlic; finely chopped | |
| 3 | pounds | Cup-up broiler-fryer chicken |
| ¼ | cup | Guava fruit drink or apple j |
| 2 | tablespoons | Lime juice |
| ½ | teaspoon | Worcestershire sauce |
| ½ | teaspoon | Cider vinegar |
| ¼ | teaspoon | Paprika |
| ⅛ | teaspoon | Ground cumin |
| 1 | Jalapeno chili, seeded; and | |
Directions
Recipe by: Cindy Revelle. Mix 2 Tbls. lime juice, the oil, 1 tsp.
cumin, the salt, pepper and garlic in resealable heavy-duty plastic bag. Add chicken; seal bag and turn to coat with marinade.
Refrigerate at least 1 hour but no longer than 24 hours, turning bag occasionally. Remove chicken from marinade; discard marinade. Cover and grill chicken, skin sides up, 4-6" from med. coals 15 min. Heat remaining ingredients to boiling in 1-qt. saucepan; reduce heat.
Simmer uncovered about 5 minutes, stirring frequently, until mixture thickens and is reduced by about half; remove from heat. Turn chicken; brush with jelly mixture. Cover and grill 20-40 min. longer, turning and brushing frequently with jelly mixture, until juice of chicken is no longer pink when centers of thickest pieces are cut.