Cuban Glazed Chicken Recipe - Cooking Index
2 tablespoons | 30ml | Lime juice |
1 tablespoon | 15ml | Olive or vegetable oil |
1 teaspoon | 5ml | Ground cumin |
1/2 teaspoon | 2.5ml | Salt |
1/8 teaspoon | 0.6ml | Pepper |
2 | Garlic - finely chopped | |
3 lbs | 1362g / 48oz | Cup-up broiler-fryer chicken |
1/4 cup | 59ml | Guava fruit drink or apple j |
2 tablespoons | 30ml | Lime juice |
1/2 teaspoon | 2.5ml | Worcestershire sauce |
1/2 teaspoon | 2.5ml | Cider vinegar |
1/4 teaspoon | 1.3ml | Paprika |
1/8 teaspoon | 0.6ml | Ground cumin |
1 | Jalapeno chili - seeded, and |
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 minutes 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 minutes longer, turning and brushing frequently with jelly mixture, until juice of chicken is no longer pink when centers of thickest pieces are cut.
Source:
Cindy Revelle
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