Sweet Guava Grilled Chicken - cooking recipe

Ingredients

2 medium limes, juice of
1/4 cup olive oil
1 tablespoon ground cumin
1/2 teaspoon salt
1/8 - 1/4 teaspoon dried ancho chile powder, chipotle chili powder or 1/8-1/4 teaspoon black pepper
4 garlic cloves, minced
1 (3 lb) 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

Preparation

Mix lime juice, olive oil, cumin, salt, pepper and garlic together. Pour over chicken in a ziploc freezer bag. Force out the excess air and message to coat chicken pieces. 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 extra cumin.
Heat up the burners on a gas grill or light charcoal briquettes to preheat the grilling surface. Grill the chicken over medium heat using an indirect heating method to avoid 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.