How To make Cuban Glazed Chicken
2 tablespoons Lime juice
1 tablespoon Olive or vegetable oil
1 teaspoon Ground cumin
1/2 teaspoon Salt
1/8 teaspoon Pepper
20 milliliters Garlic
finely chopped
3 pounds Chicken :
cut-up
2 tablespoons Lime juice
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
1/8 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 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.
How To make Cuban Glazed Chicken's Videos
Game Day Pineapple Lime Chicken Skewers | Blackstone Griddles
The Big Game is all about the food, and this dish is sure to impress. This week, Chef Nathan Lippy shows you how to make a simple, fun, and delicious pineapple lime chicken skewers that pack a little heat. Make sure to save this recipe, you're going to want to try this one!
00:00 Introduction
00:40 Making the marinade/ glaze
01:40 Mix chicken into the marinade
02:00 Building the skewers
02:38 Put chicken on griddle
03:35 Plating
04:05 Trying the skewers
04:40 Signing off
Ingredients
8 boneless and skinless chicken thighs, cut into bite-sized pieces
3 red chilies, thinly sliced
8 wooden skewers
Olive oil
Marinade Ingredients:
uice of 3-4 limes
1/3 cup pineapple juice
2-3 tablespoons chopped cilantro
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon garlic paste
2 teaspoons red pepper flakes
2 teaspoons smoked paprika
2 teaspoons Blackstone Garlic Citrus Mojo Seasoning
Directions
In a large mixing bowl, combine all the marinade ingredients and mix well. Set aside 25% of the sauce for later. Add the chicken to the bowl and toss to ensure even coating. Marinate in the refrigerator for at least 1 hour.
Once the chicken has marinated, thread as many pieces as desired onto wooden skewers.
Preheat your Blackstone to medium heat and drizzle with olive oil. Cook the skewers for 10-12 minutes, turning often to sear all sides.
Mix the sliced chilies into the reserved marinade. Pour a bit of the liquid over the chicken as it finishes cooking.
To serve, arrange the skewers on a party platter. Drizzle the remaining marinade and red chilies over the top. Sprinkle a few shakes of Blackstone Garlic Citrus Mojo seasoning and additional chopped cilantro. Enjoy!
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Sriracha isn’t just a sauce; it’s a way of life! Henna Bakshi shows us how to make a sriracha honey glaze for chicken skewers right in our own backyard.
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Caribbean Pineapple glazed grilled chicken
for the full recipe on this amazing pineapple glazed grilled chicken.
SPICED RUM & GUAVA GLAZE• DUNN’S RIVER GUAVA JAM• Malaika Malz
Hi Chickens :)
Hope you are all well. Just popped by to share one of my staple products with you - Dunn’s River Guava Jam. This is one of my fave ways to use it in my cooking, hope you enjoy it as much as I do :)
You will need:
1/2 jar Dunn’s River Guava Jam
3 tbsp olive oil
1 large onion, grated
2 garlic cloves, finely chopped
100ml chicken stock
2 shots Spiced Rum
Scotch bonnet (to taste)
Full recipe at: coming soon! X
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