Recipe - Cuban Glazed Chicken

2 tablespoon Lime juice
1 tablespoon Olive or vegetable oil
1 teaspoon Ground cumin
One half teaspoon Salt
1/8 teaspoon Pepper
20 ml Garlic; finely chopped
3 pound Chicken; cutup
2 tablespoon Lime juice
One fourth cup Guava or apple jelly
One fourth cup Guava fruit drink or apple;
juice
One half teaspoon Worcestershire sauce
One half teaspoon Cider vinegar
One fourth teaspoon Paprika
1/8 teaspoon Ground cumin
1 Jalapeno chili; seeded,
finely chopped

Mix 2 tablespoons lime juice, the oil, 1 teaspoon cumin, the salt, pepper
and garlic in resealable heavyduty 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 to 6 inches from medium coals 15
minutes. Heat remaining ingredients to boiling in 1quart 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 to 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: "Betty Crocker New Chicken Recipes," April, 1995. #103.
Posted to MCRecipe Digest V1 #273

Date: Fri, 1 Nov 1996 17:56:11 0500

From: kmeade@IDS2.IDSONLINE.COM (The Meades)