Guava BBQ Glazed Chicken (Printer View)

Roasted chicken with sweet tropical guava 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

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with aluminum foil or parchment paper.
02 - In a saucepan over medium heat, combine guava paste, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, smoked paprika, cayenne pepper if using, salt, black pepper, and water. Stir until guava paste dissolves completely and sauce reaches smooth consistency. Simmer for 5 to 7 minutes while stirring occasionally until slightly thickened. Remove from heat.
03 - Pat chicken thighs dry with paper towels. Rub all surfaces thoroughly with olive oil, salt, black pepper, and garlic powder.
04 - Arrange seasoned chicken thighs skin-side up on prepared baking sheet. Roast for 25 minutes.
05 - Remove chicken from oven and brush generously with guava BBQ sauce. Return to oven and roast for 20 to 25 minutes longer, brushing again halfway through cooking, 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 reserved guava BBQ sauce on the side.

# Expert Advice:

01 -
  • The sweet tropical funk of guava cuts through rich chicken skin in a way that feels both familiar and completely surprising.
  • Your kitchen will smell incredible while this cooks, and people will actually ask for seconds without you having to prompt them.
02 -
  • Don't skip the drying step for the chicken—any moisture left on the skin will steam instead of crisp, and that's the difference between good and memorable.
  • If your sauce feels too thick after simmering, thin it with a touch of water; if it's too thin, let it bubble away a minute longer, but don't walk away or it'll catch on the bottom.
03 -
  • Buy your guava paste from the international aisle rather than specialty markets—it's cheaper and you'll feel more confident making this on a regular Tuesday.
  • If you can't find smoked paprika in a pinch, a tiny pinch of liquid smoke stirred into the finished sauce gets you 80 percent of the way there.
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