Guava BBQ Sauce Chicken (Printable)

Tender roasted chicken with a sweet and tangy guava BBQ glaze, offering a tropical spin on classic barbecue flavors.

# What You 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, gluten-free
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

# Directions:

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, 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 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 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 additional sauce on the side.

# Expert Hints:

01 -
  • The guava brings a bright sweetness that makes ordinary roasted chicken feel like something you'd order at a fancy restaurant.
  • It's naturally gluten-free and comes together in just over an hour, making weeknight dinners feel less rushed.
  • That caramelized glaze on the skin gets crispy and sticky in the best possible way.
02 -
  • Don't brush the sauce on too early or it'll burn before the chicken cooks through—that 25-minute naked roast matters.
  • If your sauce looks too thick before you brush it on, stir in a splash more water because it'll continue reducing on the chicken.
03 -
  • If guava paste is hard to find in your area, guava jelly works in a pinch—just reduce the brown sugar by half a tablespoon so it doesn't tip too sweet.
  • Room temperature chicken cooks more evenly than cold chicken straight from the fridge, so pull yours out about 15 minutes before you start prepping.
Return