Guava BBQ Sauce Chicken

My neighbor Marcus showed up one summer evening with a bag of guavas from his backyard tree, insisting I do something interesting with them instead of the usual jam routine. That night, I found myself thinking about barbecue, tropical flavors, and whether something sweet and tangy could actually work on chicken. The result was this glazed masterpiece, and now whenever I make it, I think about how the best recipes come from someone else's abundance and a little bit of kitchen curiosity.

I served this to my in-laws unexpectedly one weekend, pulled it together in about an hour, and watched my mother-in-law take a second helping in silence—the kind of silence that means you've nailed something. My father-in-law asked if it was authentic Caribbean, and I had to laugh because it's whatever happens when curiosity meets a farmers market haul.

Ingredients

• Guava paste: This is the secret backbone of the sauce—it brings natural sweetness and a subtle floral complexity that store-bought BBQ sauce can never achieve, and hunting it down is half the fun of making this.
• Ketchup: Acts as the umami anchor and tomato base, tying together all the competing flavors so nothing feels out of place.
• Apple cider vinegar: Cuts through the sweetness with a gentle tang that keeps the sauce from tasting like dessert.
• Brown sugar: Deepens the sauce's color and adds richness as it caramelizes on the chicken.
• Worcestershire sauce: This is what makes people wonder what you did differently, so grab the gluten-free version if that matters to your table.
• Dijon mustard: Brings a sharp note that prevents the sauce from becoming one-dimensional.
• Garlic, smoked paprika, and cayenne: These three create depth and warmth, with the cayenne optional depending on how bold you want to go.
• Bone-in, skin-on chicken thighs: Thighs are forgiving—they won't dry out like breasts, and the skin crisps up beautifully under the glaze while the meat stays tender.
• Olive oil: Helps the seasonings stick and ensures the skin browns evenly.

Instructions

Make the guava sauce:

Combine guava paste, ketchup, vinegar, brown sugar, Worcestershire, mustard, garlic, smoked paprika, cayenne if using, salt, pepper, and water in a saucepan over medium heat. Stir constantly as the guava paste breaks down—you'll smell the sweetness opening up about halfway through—then let it bubble gently for five to seven minutes until it coats the back of a spoon.

Prep the chicken:

Pat the thighs completely dry because any moisture fights against getting that golden skin. Rub them all over with olive oil, salt, pepper, and garlic powder, paying special attention to getting under any skin folds where seasoning likes to hide.

First roast:

Arrange chicken skin-side up on your prepared baking sheet and slide it into a 400°F oven for 25 minutes, until the skin starts turning golden and smells absolutely incredible.

Glaze and finish:

Brush each thigh generously with sauce—I mean really coat them—then return to the oven for another 20 to 25 minutes, brushing once more halfway through. You're looking for an internal temperature of 165°F and a glaze that's turned glossy and slightly charred at the edges.

Rest and serve:

Let the chicken rest for five minutes so the juices redistribute, then serve with extra sauce on the side for drizzling.

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There's something about tropical flavors on roasted chicken that makes an ordinary Tuesday night feel like an occasion. My kids started requesting this instead of their usual fare, which meant I'd accidentally created something that actually works across picky and adventurous eaters at the same table.

The Magic of Guava in Savory Cooking

Guava is one of those fruits that most people only encounter in jam form, so using it in a savory sauce feels borderline rebellious. The paste has a gentle floral sweetness that doesn't taste fruity the way you'd expect—instead it adds depth and complexity that makes people taste the sauce and wonder what they're tasting. Once you realize guava works here, you start imagining it in other glazes, braises, and marinades.

Why Bone-In Thighs Matter Here

Chicken breast has its place, but for a glazed roasted dish like this, thighs are genuinely superior because the extra fat keeps them juicy even if you accidentally leave them in the oven an extra few minutes. The bones conduct heat evenly and add body to any pan sauce, and the skin crisps up to create a textural contrast with the tender meat underneath. Once you go thigh route with a recipe like this, you'll struggle to go back.

Building Your Perfect Serving

This chicken sings when paired with grilled pineapple because the caramelized fruit mirrors the caramelized glaze, creating this satisfying flavor echo. Jasmine or coconut rice soaks up the sauce, and any roasted vegetable from asparagus to Brussels sprouts plays nicely alongside. The combination should feel tropical and intentional, like you've transported everyone at the table somewhere warmer.

• Try a quick pineapple grill by slicing rings, brushing with oil and salt, and char them for two minutes per side.
• Coconut rice is just regular rice cooked with coconut milk instead of some of the water—transforms everything around it.
• Make extra sauce because there will always be someone who wants more on the side, and cold leftover sauce is excellent on tacos the next day.

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This dish proved to me that the best recipes aren't always the most complicated ones; they're the ones that taste like someone cared enough to find an interesting angle. Make this when you want something that feels special without spending all day in the kitchen.

Questions & Answers

→ How do I make the guava BBQ sauce smooth?

Simmer guava paste with ketchup, vinegar, sugar, and spices over medium heat, stirring until the paste melts completely and the sauce thickens slightly.

→ What cut of chicken works best for this dish?

Bone-in, skin-on chicken thighs are preferred for juiciness and flavor, though other cuts can be used with adjusted cooking times.

→ Can I prepare the barbecue sauce in advance?

Yes, the guava BBQ sauce can be made ahead and stored in the refrigerator for up to one week without losing flavor.

→ What is the purpose of brushing the chicken with sauce twice?

Brushing halfway through cooking enhances glaze caramelization and builds layers of flavor on the chicken’s surface.

→ How do I ensure the chicken stays moist while roasting?

Pat the chicken dry, season well, roast skin-side up, and apply sauce during cooking to seal in juices and create a flavorful crust.