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.

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