Ingredients
- 20 milliliters garlic (finely chopped)
- 1 jalapeno chili seeded
- 800 gr chicken up (cut)
- 90 ml lime juice
- 65 gr guava
- 60 gr guava fruit drink
- 14 gr olive
- 5 gr cumin (ground)
- 2 ml cider vinegar
- 2 ml worcestershire sauce
- 1 gr salt
- 1 gr paprika
- 1 gr pepper
Cover and grill chicken, skin sides up, 4 to 15 cm from medium coals 15 minutes. Heat remaining ingredients to boiling in 1 litre 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.
