Guava Chicken
Ingredients
3 limes, divided
½ c extra virgin olive oil
1 tsp salt
1 tsp black pepper
1 Tb cumin
3 cloves garlic, grated
1 whole chicken, cut up
¼ c guava jelly
¼ c brown sugar
¼ c apple juice
3 limes, divided
½ c extra virgin olive oil
1 tsp salt
1 tsp black pepper
1 Tb cumin
3 cloves garlic, grated
1 whole chicken, cut up
¼ c guava jelly
¼ c brown sugar
¼ c apple juice
Instructions
To begin, combine the juice of two of the limes in a dish with the extra virgin olive oil, salt, pepper, cumin and garlic. Whisk those together and set aside for a moment. Halve the breast of the chicken if they are very large. Place the chicken in a large zip-lock bag and pour in the marinade. Press out as much air as you can, and seal the bag. “Squish” the chicken around to coat it thoroughly. Let this marinate over night, up to 24 hours in your refrigerator.
In a small sauce pan, combine the guava jelly, brown sugar, apple juice and the juice of the remaining lime. Bring to a boil, reduce the heat and simmer for 5 minutes. Turn off the heat.
Now grab your bag of chicken, and drain out the liquid. Pat the pieces dry with a paper towel. Light one side of your grill, and heat to high heat (between 400-500 degrees.) Arrange the chicken on the unlit side of the grill skin side up and cook for 40 minutes or until a meat thermometer inserted into the thickest part of a thigh reads 150 degrees. Now for the glaze. Once your chicken is up to temperature, brush the glaze all over. (If the glaze has thickened up too much, just heat it for a minute on the stove. Once you brush the chicken, cook it about 30 more minutes or until the meat thermometer reads 180 degrees in a thigh, or 170 in a breast. Brush additional glaze on every 10 minutes while it does that final cooking. And your result? Perfectly cooked, gorgeous guava chicken.
Enjoy!
To begin, combine the juice of two of the limes in a dish with the extra virgin olive oil, salt, pepper, cumin and garlic. Whisk those together and set aside for a moment. Halve the breast of the chicken if they are very large. Place the chicken in a large zip-lock bag and pour in the marinade. Press out as much air as you can, and seal the bag. “Squish” the chicken around to coat it thoroughly. Let this marinate over night, up to 24 hours in your refrigerator.
In a small sauce pan, combine the guava jelly, brown sugar, apple juice and the juice of the remaining lime. Bring to a boil, reduce the heat and simmer for 5 minutes. Turn off the heat.
Now grab your bag of chicken, and drain out the liquid. Pat the pieces dry with a paper towel. Light one side of your grill, and heat to high heat (between 400-500 degrees.) Arrange the chicken on the unlit side of the grill skin side up and cook for 40 minutes or until a meat thermometer inserted into the thickest part of a thigh reads 150 degrees. Now for the glaze. Once your chicken is up to temperature, brush the glaze all over. (If the glaze has thickened up too much, just heat it for a minute on the stove. Once you brush the chicken, cook it about 30 more minutes or until the meat thermometer reads 180 degrees in a thigh, or 170 in a breast. Brush additional glaze on every 10 minutes while it does that final cooking. And your result? Perfectly cooked, gorgeous guava chicken.
Enjoy!
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