Cuban Glazed Chicken Recipe - Cooking Index
Cuban Glazed Chicken Recipe - Cooking Index
| 2 tablespoons | Lime juice | |
| 1 tablespoon | Vegetable or olive oil | |
| 1 teaspoon | Ground cumin | |
| 1/2 teaspoon | Salt | |
| 1/8 teaspoon | Pepper | |
| 2 x | Garlic - chopped fine | |
| 1 x | 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 | Jalapeno pepper; seeded and rinsed |
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.
Source:
the California Culinary Academy
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