Cuban Glazed Chicken

Course : Grilling
Serves: 1
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2 tablespoons lime juice
1 tablespoon vegetable or olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
2 cloves garlic -- chopped fine
3 pounds cut up broiler or fryer chicken
1/4 cup guava fruit drink or apple juice
2 tablespoons lime juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cider vinegar
1/4 teaspoon paprika
1/8 teaspoon ground cumin
1 medium jalapeno pepper; seeded and rinsed

Preparation / Directions:

Place the 2 Tbs. 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.

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