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
Glaze Smoked Chicken Thighs with Spicy Peach Glaze.#YTFOODNETWORK
GlazeSmoked Chicken Thighs with Spicy Peach Glaze
1h 50m 7 ingredients
Meat
8: Chicken thighs, Skin On Bone In
Condiments
2 tsp: Habanero hot sauce
2 tbsp: Honey
2 tbsp: Peach preserves
Baking & spices
2 1/2 tbsp: Bbq seasoning
Oils & vinegars
1 1/2 tbsp: Canola oil
Dairy
3 tbsp: Butter, salted
#YTFOODNETWORK
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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Around the World in $40: How to make sriracha honey glazed chicken skewers
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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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How To Make Cubanos with Homemade Cuban Bread
Cuban sandwiches A.K.A Cubanos are the chefs (and not just the movie) ultimate sandwich of choice. It is a cultural symbol of food that resonates with the heart of any foodie. We're taking this one to the next level with homemade cuban bread and an intensified mojo pork.
Recipe:
My Cast Iron Pan:
KitchenAid Stand Mixer:
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One of my FAVOURITE recipes of all time!
This Sticky Chinese Pork Belly is one of my absolute favourite recipes.
This recipe and 99 others are available in my new book 'It's all about dinner'
Pre Order Your Copy:
I'm really excited about this new book because it brings all of the reader's favourites together with some new recipes in one place, it's like the Kitchen Sanctuary greatest hits album
Check out my process for pork that's meltingly tender, with a crispy exterior and gloriously sticky/sweet/spicy coating.
Free printable recipe is available on our site:
Servings 4-6 servings
Ingredients:
Slow-Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 1/4 cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped (or 1 tbsp of minced ginger)
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste
To Serve:
Boiled rice
Green Vegetables
Instructions:
1. Add all the slow-cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.
5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
7. Remove from the heat and serve.
Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.
Can I use my slow cooker?
Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.
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