GUAVA GLAZED CHICKEN THIGHS
Steps:
- Combine guava, vinegar, garlic, onion, ancho and honey in a small saucepan and reduce to 1/2 cup. Place 2 skewers through each thigh and season with salt and pepper. Brush with glaze and grill 4 minutes per side. Brush with glaze several times while on grill. Cut each thigh in half and serve.
GUAVA BBQ CHICKEN THIGHS
Guava paste is a great base for a sweet and savory guava bbq sauce. The chicken is grilled at a low and slow for tender, crispy, and wonderfully sticky chicken.
Provided by The Noshery
Categories Chicken
Time 1h
Number Of Ingredients 14
Steps:
- Trim fat off of chicken thighs. Place chicken in a large bowl, drizzle two tablespoons of olive oil over the chicken. Season with 2 teaspoons of kosher salt & 1 teaspoon of black pepper toss until combined and set aside.
- Heat oil over medium heat in a sturdy pot and saute the garlic and onion until tender. Add guava paste, lime juice, and water. Stir constantly over medium-high heat, until guava paste begins to dissolves.
- Add the remaining ingredients, cook until smooth and saucy about 5-8 mins, constantly stirring. Be careful to not let the sauce over boil. Pour sauce into a bowl and set aside.
- Prepare your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are fewer coals. If you are using a gas grill keep once side on low heat.
- Place the chicken on the grill skin-side down over direct heat. Sear the skin and grill for 5 - 10 minutes, being careful to not burn. Move the chicken to the cooler side of the grill, still skin side down. Close the grill and cook undisturbed for 20 - 30 minutes.
- Turn the chicken thighs, skin side up, and baste them with your guava bbq sauce. Close the grill and cook for another 15-20 minutes. Turning the chicken pieces over, basting them with sauce, covering, and cooking for another 10-30 minutes. (SEE NOTE)
- The chicken is done when the internal temperature reaches 165°F or the juices should run clear when pierced.
- Do a final sear, skin side down, on the hot side of grill for a minute or two. Baste with more barbecue sauce and let the chicken rest for 5 minutes before serving.
Nutrition Facts : Calories 353 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 166 milligrams cholesterol, Fat 21 grams fat, Fiber 4 grams fiber, Protein 32 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 355 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
GUAVA CHICKEN
Make and share this Guava Chicken recipe from Food.com.
Provided by Amy in Hawaii
Categories Chicken Thigh & Leg
Time 1h
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except chicken in a 2 gallon zip loc bag and mix well.
- Add chicken and seal bag.
- Rub bag to evenly coat chicken pieces.
- Refrigerate overnight, turning bag once or twice.
- Keep refrigerated until prepared.
- Grill or broil chicken until done.
- Marinade is very sticky so line broiler pan with foil for easier cleanup.
- Recipe can be halved but you can still use the whole can of guava nectar.
BBQ CHICKEN THIGHS
Marinate chicken thighs in BBQ for a tender and flavorful meal from Chungah Rhee of Damn Delicious.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat grill to medium-high heat.
- Whisk together ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard, garlic powder, onion powder, pepper and water. Reserve 1/3 cup and set aside.
- Combine ketchup mixture and chicken in a gallon-size slider bag or large bowl; refrigerate and marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade; discard marinade.
- Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. Immediately place chicken on foil.
- Add chicken to grill and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10 to 12 minutes on each side.
- Serve immediately, garnished with parsley, if desired.
Nutrition Facts : Calories 515.4 calories, Carbohydrate 34 g, Cholesterol 142.1 mg, Fat 24.1 g, Fiber 0.4 g, Protein 39.7 g, SaturatedFat 6.6 g, Sodium 846.6 mg, Sugar 30.4 g
GUAVA BARBEQUE SAUCE
One of the best slathers for ribs and ham. Its exotic fruitiness goes well with chicken, turkey, duck and even game. Guava paste is much beloved by Cuban Americans, Puerto Ricans, and South Americans too!
Provided by Amber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 35m
Yield 24
Number Of Ingredients 14
Steps:
- Place the water, guava paste, vinegar, rum, tomato paste, lemon juice, onion, ginger, soy sauce, ketchup, Worcestershire sauce, garlic, and scotch bonnet pepper into a saucepan. Bring to a simmer over medium-high heat, whisking until evenly blended. Season to taste with salt and pepper. Reduce heat to medium-low and simmer until the sauce has slightly thickened and is richly flavored, 10 to 15 minutes. The sauce should be pourable. If it has become too thick, thin it with some water. Serve hot or cold.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 9.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 85.9 mg, Sugar 0.6 g
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