This Cuban Glazed Chicken is a vibrant twist on a classic, featuring tender meat marinated in a zesty blend of lime, garlic, and cumin. The star of the show is the glossy glaze made from guava jelly (or apple jelly as a substitute), which caramelizes beautifully to create a sticky, sweet, and slightly tangy crust. The addition of fresh jalapeño adds a gentle kick that balances the sweetness perfectly. It’s an ideal centerpiece for family dinners or summer barbecues, offering a burst of tropical flavor that feels both exotic and comforting. The marinade ensures the chicken stays juicy while the glaze provides a sophisticated finish.
Cuban Glazed Chicken
Description
This Cuban Glazed Chicken is a vibrant twist on a classic, featuring tender meat marinated in a zesty blend of lime, garlic, and cumin. The star of the show is the glossy glaze made from guava jelly (or apple jelly as a substitute), which caramelizes beautifully to create a sticky, sweet, and slightly tangy crust. The addition of fresh jalapeño adds a gentle kick that balances the sweetness perfectly. It's an ideal centerpiece for family dinners or summer barbecues, offering a burst of tropical flavor that feels both exotic and comforting. The marinade ensures the chicken stays juicy while the glaze provides a sophisticated finish.Ingredients
Directions
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In a heavy-duty resealable plastic bag, combine 2 tablespoons of lime juice, olive oil, 1 teaspoon of ground cumin, salt, pepper, and minced garlic.
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Add the chicken pieces to the bag, seal it, and turn to coat the chicken evenly with the marinade.
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Refrigerate the chicken for at least 1 hour, but no longer than 24 hours, turning the bag occasionally to ensure even marinating.
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Preheat your oven to 325°F (165°C). Line a broiler pan with aluminum foil and spray the rack with nonstick cooking spray.
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Remove the chicken from the marinade and discard the liquid. Place the chicken skin-side up on the prepared broiler pan.
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Bake the chicken uncovered for 30 minutes.
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While the chicken bakes, prepare the glaze: In a 1-quart saucepan, combine the remaining 2 tablespoons of lime juice, 1/8 teaspoon of cumin, guava jelly, guava juice, Worcestershire sauce, cider vinegar, paprika, and chopped jalapeño.
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Bring the glaze mixture to a boil, then reduce heat and simmer uncovered for about 5 minutes, stirring frequently, until it thickens and reduces by half.
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Brush the partially cooked chicken generously with the warm glaze.
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Return the chicken to the oven and bake uncovered for another 30 minutes, brushing frequently with the remaining glaze.
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Continue baking until the chicken is cooked through and juices run clear when the thickest part is cut.
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For grilling: Heat coals or gas grill to medium. Grill marinated chicken skin-side up, 5 to 6 inches from heat, for 15 minutes.
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Turn the chicken, brush with the prepared jelly mixture, and cover the grill.
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Grill for 20 to 40 minutes longer, turning and brushing frequently with glaze, until the chicken is fully cooked.
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Discard any unused glaze mixture.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 975.7kcal
- % Daily Value *
- Total Fat 48.3g75%
- Saturated Fat 12.3g62%
- Cholesterol 303.0mg101%
- Sodium 3340.8mg140%
- Total Carbohydrate 26.5g9%
- Dietary Fiber 9.0g36%
- Sugars 14.2g
- Protein 95.7g192%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
