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Cook'n with Betty Crocker 
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Cuban Glazed Chicken |
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Serves: 6 Print this Recipe1/4 cup lime juice 1 tablespoon vegetable oil or olive oil 1 1/8 teaspoons ground cumin 1/2 teaspoon salt 1/8 teaspoon pepper 2 cloves garlic, finely chopped 3 to 3 1/2 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 jalapeno chiles, 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 325°. 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. 1 Serving: Calories 260 (Calories from Fat 110); Fat 12g (Saturated 4g); Cholesterol 85mg; Sodium 130mg; Carbohydrate 11g (Dietary Fiber 0g); Protein 27g. 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. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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