Guava BBQ Sauce Chicken (Printable Version)

Tender roasted chicken with a caramelized guava BBQ glaze offering sweet and smoky tropical flavors.

# Needed Ingredients:

→ 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

# Steps:

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, minced garlic, smoked paprika, cayenne pepper, 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 all sides with olive oil, salt, black pepper, and garlic powder until evenly coated.
04 - Arrange seasoned chicken thighs skin-side up on prepared baking sheet. Roast in preheated oven for 25 minutes.
05 - Remove chicken from oven and brush generously with guava BBQ sauce. Return to oven and roast for an additional 20 to 25 minutes, brushing with sauce 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. Serve with reserved sauce on the side.

# Expert Advice:

01 -
  • The guava sauce tastes like something you'd order at a fancy fusion restaurant, but it comes together in under ten minutes.
  • Bone-in thighs stay impossibly juicy while the skin crisps up, and that caramelized glaze makes everything taste intentional and special.
  • It's naturally gluten-free and feels elegant enough for guests but easy enough for a regular Tuesday night.
02 -
  • Don't skip drying the chicken thighs; wet skin will never crisp, and you'll lose half the appeal of this dish.
  • The guava sauce thickens slightly as it cools, so if it seems thin when you're brushing the chicken, that's actually perfect—it'll concentrate on the bird and become glossy.
03 -
  • Room temperature chicken cooks more evenly than cold chicken straight from the fridge; pull it out 15 minutes before roasting and you'll notice the difference in texture and juiciness.
  • If you can't find guava paste in your regular grocery store, check the international or Latin foods aisle, or order it online—it's worth the small effort because there's no real substitute.
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