Three Guys From Miami: Cuban and Spanish Food Recipes
Jorge Castillo: "Medical experts" have also told us that marinades are the way to go when grilling.

Raúl Musibay: We can't make any medical claims ourselves, but we guess we'll take their word for it.

Glenn Lindgren: Supposedly the marinade process removes many of the nasty things that can be created during the grilling process. So marinated meat on the grill is healthier for you!

Jorge Castillo: At least that's what they tell us . . .

Glenn Lindgren: . . . and who are we to argue?

Raúl Musibay: One thing is certain. "Medical experts" agree that this chicken is very tasty!


Sweet Guava Chicken -- Pollo de Guayaba Dulce

By Three Guys From Miami



Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: 4 servings

A sweet, guava-glazed chicken recipe for the grill.

INGREDIENTS:

juice of 2 medium limes
1/4 cup olive oil
1 tablespoon ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
4 cloves garlic, mashed
1 (3-pound) chicken, cut-up
salt, pepper, and cumin for seasoning, to taste

Glaze:

1/4 cup guava jelly
1/4 cup apple juice
1/4 cup fresh lemon juice
1/4 cup brown sugar
Mix lime juice, olive oil, cumin, salt, pepper, and garlic together. Pour over chicken in a shallow baking dish. A Ziploc® freezer bag works great, too, and allows you to force out the air and coat the chicken with marinade. Cover the chicken and refrigerate for at least 3 hours, preferably overnight.

Discard marinade. Pat chicken dry with a paper towel. Season the chicken with additional salt, pepper, and a little cumin.

Fire up the burners on that gas grill or light those charcoal briquettes to preheat the grilling surface. Grill the chicken over medium heat. (Try to use the indirect heating method if you have a Weber grill or equivalent. This will avoid those oh-so-nasty flare-ups.) Cook for approximately 30 minutes, turning occasionally until chicken begins to brown.

For the glaze, mix guava jelly, apple juice, lemon juice, and brown sugar in a 1-quart saucepan and bring to a boil. Reduce heat to low and simmer, uncovered, stirring frequently until glaze thickens and reduces somewhat, about 5 to 10 minutes; remove from heat.

Brush chicken with glaze mixture frequently during the last 15 minutes of cooking. Once glazed, keep a close eye on the chicken because sugar burns easily and tastes terrible. (Just take our word for it on this one!) Chicken is done when the juices run clear or just clandestinely slice into one of the larger pieces to make sure there are no traces of pink. A meat thermometer is also a handy accessory for the faint of heart!

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The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo
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Recipes and additional editorial content are from the books: "Three Guys From Miami Cook Cuban." Copyright ©2004, or "Three Guys From Miami Celebrate Cuban" Copyright ©2006, or orginal to this website. All Rights Reserved.

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