Cuban Glazed Chicken ( 5.5 points) Recipe - Cooking Index
Cuban Glazed Chicken ( 5.5 points) Recipe - Cooking Index
| 1/4 cup | 59ml | Lime juice |
| 1 tablespoon | 15ml | Olive or vegetable oil |
| 1 1/8 teaspoons | 5.6ml | Ground cumin |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/8 teaspoon | 0.6ml | Pepper |
| 2 | Garlic - finely chopped | |
| 3 lbs | 1362g / 48oz | Cut-up broiler-fryer chicken |
| 1/4 cup | 59ml | Guava or apple jelly |
| 1/4 cup | 59ml | Guava fruit drink or apple juice |
| 1/2 teaspoon | 2.5ml | Worcestershire sauce |
| 1/2 teaspoon | 2.5ml | Cider vinegar |
| 1/4 teaspoon | 1.3ml | Paprika |
| 1 | Jalapeño chili - seeded and finely | |
| Chopped |
Mix 2 tablespoons of the lime juice, the oil, 1 teaspoon of the 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.
Heat oven to 325º. Line broiler pan with aluminum foil. Spray rack of
broiler pan with nonstick cooking spray. Remove chicken from marinade;
discard marinade. Place chicken, skin sides up, on rack in broiler pan.
Bake
uncovered 30 minutes.
Heat remaining 2 tablespoons lime juice, 1/8 teaspoon cumin, and 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. Brush chicken with jelly mixture. Bake
uncovered about 30 minutes longer, brushing frequently with jelly mixture,
until juice is no longer pink when centers of thickest pieces are cut.
Grilling Directions: Heat coals or gas grill. Cover and grill marinated
chicken, skin sides up, 5 to 6 inches from medium heat 15 minutes; turn
chicken. Brush with jelly mixture. Cover and grill 20 to 40 minutes
longer,
turning and brushing frequently with jelly mixture until juice is no
longer
pink when centers of thickest pieces are cut. Discard any unused jelly
mixture.
Copyright:
"© General Mills, Inc. 1998."
Per serving: 226 Calories (kcal); 9g Total Fat; (37% calories from fat);
23g
Protein; 12g Carbohydrate; 69mg Cholesterol; 279mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
1/2
Fat; 1/2 Other Carbohydrates
Shared by: S. May, PointsTowardSuccess
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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