Guava BBQ Sauce Chicken (Printable)

Tender roasted chicken with caramelized guava glaze offering sweet-tangy tropical 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, 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

# How To Make It:

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 completely and sauce becomes smooth. 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.
04 - Arrange 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 20 to 25 minutes, brushing again halfway through roasting, until internal temperature reaches 165°F and glaze is caramelized.
06 - Remove chicken from oven and allow to rest for 5 minutes. Serve with additional sauce on the side.

# Expert Tips:

01 -
  • The guava brings a surprising sweetness and tartness that makes standard BBQ sauce feel one-dimensional by comparison.
  • Bone-in thighs stay juicy and forgiving, so even if your timing is off, they won't dry out like breast meat would.
  • You get a weeknight dinner that tastes like you've been planning it all day, but it's really just 15 minutes of prep.
02 -
  • Don't skip patting the chicken dry. Wet skin steams instead of crisps, and you'll miss out on the textural magic that makes this dish sing.
  • The sauce will thicken as it cools, so if it seems a little loose when you brush it on, don't panic. It'll tighten up in the oven's heat and caramelize beautifully.
03 -
  • If you can't find guava paste, guava jelly works in a pinch, though reduce the brown sugar slightly since jelly is sweeter.
  • For extra caramelization and char, broil the chicken for 2 to 3 minutes right at the end, but watch it closely so the glaze doesn't burn.
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