Guava BBQ Sauce Chicken (Printable View)

Tender roasted chicken glazed with sweet guava BBQ sauce offering a tropical twist on classic barbecue flavors.

# 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

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with foil or parchment paper for easy cleanup.
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, salt, black pepper, and water. Stir continuously until guava paste melts completely and sauce achieves smooth consistency. Simmer for 5 to 7 minutes, stirring occasionally, until sauce thickens slightly. Remove from heat.
03 - Pat chicken thighs dry with paper towels. Rub all sides generously with olive oil, salt, black pepper, and garlic powder, ensuring even coating.
04 - Arrange chicken thighs skin-side up on prepared baking sheet. Roast in preheated oven for 25 minutes.
05 - Brush chicken generously with guava BBQ sauce. Return to oven and roast for 20 to 25 minutes, brushing with additional sauce halfway through cooking. Chicken is finished when internal temperature reaches 165°F at thickest part and glaze is caramelized.
06 - Remove chicken from oven and allow to rest for 5 minutes before serving. Serve with remaining sauce on the side.

# Expert Advice:

01 -
  • The guava sauce hits that sweet-savory balance that makes people ask for the recipe before they even finish their plate.
  • Bone-in thighs stay incredibly juicy while the glaze gets this gorgeous caramelized crust that feels fancy but takes almost no technique.
  • It's naturally gluten-free if you choose the right Worcestershire, making it easy to feed mixed dietary needs without anyone feeling like they're eating separate food.
02 -
  • If your sauce looks too thick after simmering, thin it with water one tablespoon at a time rather than adding more liquid upfront—concentration is your friend here.
  • Don't skip the five-minute rest at the end; it's the difference between juicy meat and meat that weeps all its deliciousness onto the plate.
03 -
  • The guava sauce can be made three days ahead and refrigerated, so you can focus purely on roasting the chicken when it matters.
  • If you want extra char and drama, broil the finished chicken for two to three minutes after the final glaze brush—watch it closely because it goes from perfect to overdone in seconds.
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