Guava BBQ Glazed Chicken (Print Version)

Tender roasted chicken with caramelized guava BBQ glaze

# 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, optional
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

# How to Make It:

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 if using, salt, black pepper, and water. Stir until guava paste melts and sauce becomes 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, ensuring even coverage.
04 - Arrange chicken thighs 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 - Remove chicken from oven and allow to rest for 5 minutes before serving. Serve with additional sauce on the side.

# Additional Tips::

01 -
  • The guava paste creates a glaze that's sweet, tangy, and nothing like standard barbecue sauce, making your dinner feel a little more adventurous.
  • Bone-in thighs stay incredibly juicy under that caramelized coating, even if you're not a seasoned cook.
  • Everything happens in under an hour and you'll have people asking for seconds before plates hit the table.
02 -
  • Don't skip patting the chicken dry before seasoning—any moisture will keep that skin from crisping up and becoming the best part of the dish.
  • The first time I made this sauce too thick and it burned on the edges; the water in the recipe is there deliberately, so respect it and watch how the sauce moves and shines.
03 -
  • Brush the sauce on during the last half of roasting, not at the beginning—this prevents it from burning while still giving you that beautiful caramelized finish.
  • If your sauce seems too thin after simmering, keep it on low heat for another few minutes; it'll thicken as it cools, and you want it to coat rather than run off the chicken.
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