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!
A sweet, guava-glazed chicken recipe for the grill.
INGREDIENTS:
juice of 2 medium limesGlaze:
1/4 cup guava jellyDiscard 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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