Guava Glazed Chicken Breast
Ingredients
Chicken
- The best dressed chicken deboned breast
- 1/2 tablespoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ cup olive oil
- 1 tablespoon fresh lime juice
- 2 garlic cloves, pressed
Guava Glaze
- ¼ cup firmly packed light brown sugar
- ¼ cup guava jelly
- ¼ cup apple juice
- ¼ cup fresh lemon juice
Instructions
- Stir together cumin, salt, and pepper in a small bowl.
- Combine cumin mixture, olive oil, lime juice, and garlic in a shallow dish or large zip-top plastic freezer bag; reserve remaining cumin mixture. Add chicken to dish or bag; cover or seal, and chill 8 hours or up to 24 hours, turning occasionally.
- Bring all ingredients to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low; simmer 7 minutes or until glaze thickens and reduces slightly, stirring often. Remove from heat; cool.
- Heat a grill pan. Remove chicken from marinade, discarding marinade. Pat dry with paper towels. Rub reserved cumin mixture over chicken. Cook first with skin side up, for 4 minutes, brush each side with guava glaze. Remove from the pan and let chicken rest before serving.
- Brush chicken with Guava Glaze. Grill, covered with grill lid, 30 more minutes or until meat thermometer inserted into thickest portion of thigh registers 180° and thickest portion of breast registers 170°, brushing every 10 minutes with glaze. Cut chicken halves in half between breast and thigh to make 8 serving-size pieces.
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