Cuban Glazed Chicken Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Lime juice,
1 tbsp: Olive or vegetable oil,
1 tsp: Ground cumin,
1/2 tsp: Salt,
1/8 tsp: Pepper,
2 centiliter: Garlic, finely chopped
3 lbs: Cup-up broiler-fryer chicken,
1/4 cup: Guava fruit drink or apple j,
2 tbsp: Lime juice,
1/2 tsp: Worcestershire sauce,
1/2 tsp: Cider vinegar,
1/4 tsp: Paprika,
1/8 tsp: Ground cumin,
1: Jalapeno chili, seeded, and
Directions:
Recipe by: Cindy Revelle. 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 min. 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 min. longer,
turning and brushing frequently with jelly mixture, until juice of
chicken is no longer pink when centers of thickest pieces are cut.
Source from luhu.jp
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 min. 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 min. longer,
turning and brushing frequently with jelly mixture, until juice of
chicken is no longer pink when centers of thickest pieces are cut.
Source from luhu.jp