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Cuban Glazed Chicken















Trans-fat Free, Low Carb


2 tablespoons lime juice
1 tablespoon olive oil
or vegetable oil
1 teaspoon cumin
½ teaspoon salt
teaspoon black pepper
20 milliliters garlic
finely chopped
3 pounds chicken
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
teaspoon cumin
1 each jalapeño pepper
seeded, finely chopped


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 34337% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 152mg 51%
Sodium 298mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 99g
Vitamin A 3% Vitamin C 9%
Calcium 3% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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