Cuban-Style Chicken

2  teaspoons		Lime Juice - Fresh
2  teaspoons		Natural Oils Extra Virgin Olive Oil
1/2  teaspoon		Ground Cumin Seed
1  dash		Morton Table Salt - Iodized
1  dash		Ground Black Pepper
1		Garlic Clove - Fresh
1/2  tablespoon		Smucker's Apple Jelly
1  tablespoon		Minute Maid Apple Juice
1/4  teaspoon		Lea & Perrins Worcestershire Sauce
1/4  teaspoon		Apple Cider Vinegar
1/8  teaspoon		Paprika
1/2		Jalapeno Chili Pepper - Fresh
1-1/2  ounces		Chicken Back - Raw with Skin

Tip: Click on the ingredient links to learn the nutritional information for all the Cuban-Style Chicken ingredients. The serving size for any ingredient in Cuban-Style Chicken may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Mix 1 tsp lime juice with olive oil, 1/4 tsp of cumin, salt, pepper, and pressed garlic clove in a zip-lock bag. Add chicken, seal the bag and work chicken into marinade until well coated. Refrigerate for 1 hour.

Preheat oven to 325ºF. Place chicken (skin up) on broiler pan and bake, uncovered for 30 minutes. Discard remaining marinade.

In a saucepan, cobine remaining lime juice and cumin, and all remaining ingredients. Bring to a boil, then reduce heat and simmer 5 minutes, stirring constantly, until sauce is reduced by half.

Brush chicken with sauce, and bake another 30 minutes, basting with more sauce frequently.