Title: Cuban Glazed Chicken
Categories: Poultry, Mc
Yield: 6 Servings

2 tb Lime juice
1 tb Olive or vegetable oil
1 ts Ground cumin
1/2 ts Salt
1/8 ts Pepper
20 ml Garlic; finely chopped
3 lb Chicken; cut-up
2 tb Lime juice
1/4 c Guava or apple jelly
1/4 c Guava fruit drink or apple;
-juice
1/2 ts Worcestershire sauce
1/2 ts Cider vinegar
1/4 ts Paprika
1/8 ts 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 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 to 6 inches from medium coals 15
minutes. Heat 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. 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 MC-Recipe Digest V1 #273

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

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