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.