Cuban Glazed Chicken
Submitted by stephee_d
Grilled chicken marinated in lime and cumin, then basted with a sticky guava jelly glaze spiked with jalapeño and Worcestershire. Sweet, smoky, and unmistakably Cuban.
YIELD
8 servingsPREP
24 hrsCOOK
55 minREADY
24 hrsThis is the kind of grilled chicken that makes the whole neighborhood wonder what you’re cooking.
Cut-up chicken marinates in a lime, cumin, and garlic bath, then hits the grill where it gets basted repeatedly with a sticky-sweet glaze made from guava jelly, apple juice, jalapeño, Worcestershire, and a touch more cumin.
The glaze caramelizes over the coals into a lacquered, slightly spicy coating that clings to every piece.
Let it marinate up to 24 hours for the deepest flavor.
Pro Tips
- Guava jelly gives the most authentic Cuban flavor, but apple jelly is a solid substitute if you can’t find it
- Baste and turn frequently during the last 20 to 40 minutes so the glaze builds up in layers without burning
- Seed the jalapeño for mild heat or leave some seeds in if you want more kick
- Medium coals are key; too hot and the sugar in the glaze will char before the chicken cooks through
Ingredients
Directions
Mix 2 tablespoons lime juice, the oil, 1 teaspoon 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 to 6 inches from medium coals 15 minutes.
Heat remaining ingredients to boiling in 1-quart 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 to 40 minutes 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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