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Cuban - Glazed Chicken




Source of Recipe


rdj newsletter


List of Ingredients




Cuban - Glazed Chicken

1/4 cup lime juice
1 tablespoon olive or vegetable oil
1 1/8 teaspoons ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
2 cloves garlic -- finely chopped
3 pounds cut-up broiler-fryer chicken
1/4 cup guava or apple jelly
1/4 cup guava fruit drink or apple juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cider vinegar
1/4 teaspoon 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 325F. 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. Yield: 6 servings.


Per Serving: 226 Calories; 9g Fat (37.3% calories from fat); 23g
Protein; 12g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 279mg
Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Recipe