Guava BBQ Sauce Chicken (Printer-friendly)

Succulent roasted chicken coated in sweet, tangy guava BBQ glaze for tropical flair

# What You'll Need:

→ Guava BBQ Sauce

01 - 1 cup guava paste, chopped
02 - 1/2 cup ketchup
03 - 1/4 cup apple cider vinegar
04 - 2 tablespoons brown sugar
05 - 2 tablespoons Worcestershire sauce
06 - 1 tablespoon Dijon mustard
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon cayenne pepper
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 cup water

→ Chicken

13 - 4 bone-in, skin-on chicken thighs, approximately 2 pounds
14 - 1 tablespoon olive oil
15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper
17 - 1/2 teaspoon garlic powder

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
02 - In a saucepan over medium heat, combine guava paste, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, garlic, smoked paprika, cayenne pepper, salt, black pepper, and water. Stir until guava paste melts and sauce is smooth. Simmer for 5 to 7 minutes, stirring occasionally, until slightly thickened. Remove from heat.
03 - Pat chicken thighs dry with paper towels. Rub with olive oil, salt, black pepper, and garlic powder on all sides.
04 - Arrange chicken skin-side up on prepared baking sheet. Roast for 25 minutes.
05 - Brush chicken generously with guava BBQ sauce. Return to oven and roast for 20 to 25 minutes, brushing again halfway through, until internal temperature reaches 165°F and glaze is caramelized.
06 - Allow chicken to rest for 5 minutes before serving. Serve with additional sauce on the side.

# Expert Advice:

01 -
  • The guava brings a bright sweetness that makes BBQ chicken feel fresh instead of heavy, especially on warm evenings.
  • Everything comes together in about an hour, so you can pull this off on a weeknight without stress.
  • That caramelized glaze gets sticky and slightly charred, which is basically edible happiness on chicken skin.
02 -
  • Don't skip drying the chicken—moisture is the enemy of crispy skin, and crispy skin is everything here.
  • If your sauce seems too thick after simmering, thin it with another splash of water; if it's too thin, let it bubble away a bit longer before glazing.
  • The guava paste can clump if your heat is too high, so keep it at a gentle medium and stir often in those first couple minutes.
03 -
  • If you want extra char and don't mind a slightly bitter edge, broil the chicken for 2–3 minutes after the final glaze—watch it closely because it can go from gorgeous to burnt in seconds.
  • Use a pastry brush instead of a spoon for glazing; you get better coverage and less sauce drips into the bottom of the pan.
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