Cuban Glazed Chicken

Name: Cuban Glazed Chicken
Prep time: 3 d
Total time: 3 d
Yield: 8
Cuisine: Cuban
Ingredients: lime juice; olive oil; cumin; salt; black pepper; garlic; chicken; lime juice; guava jelly; apple juice; worcestershire sauce; apple cider vinegar; paprika; cumin; jalapeño pepper

Yield

8 servings

Prep

24 hrs

Cook

55 min

Ready

24 hrs

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
2	tablespoons	lime juice
1	tablespoon	olive oil or vegetable oil
1	teaspoon	cumin ground
½	teaspoon	salt
⅛	teaspoon	black pepper
20	milliliters	garlic finely chopped	*
3	pounds	chicken cut-up
2	tablespoons	lime juice
¼	cup	guava jelly or apple jelly	*
¼	cup	apple juice or guava fruit drink
½	teaspoon	worcestershire sauce
½	teaspoon	apple cider vinegar
¼	teaspoon	paprika
⅛	teaspoon	cumin ground
1	each	jalapeño pepper seeded, finely chopped	*

Ingredients

Amount	Measure	Ingredient	Features
3E+1	ml	lime juice
15	ml	olive oil or vegetable oil
5	ml	cumin ground
2.5	ml	salt
0.6	ml	black pepper
2E+1	milliliters	garlic finely chopped	*
1.4	kg	chicken cut-up
3E+1	ml	lime juice
59	ml	guava jelly or apple jelly	*
59	ml	apple juice or guava fruit drink
2.5	ml	worcestershire sauce
2.5	ml	apple cider vinegar
1.3	ml	paprika
0.6	ml	cumin ground
1	each	jalapeño pepper seeded, finely chopped	*

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.