Guava Bbq Pulled Chicken Recipes

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GUAVA BBQ CHICKEN THIGHS



Guava BBQ Chicken Thighs image

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

6 chicken thighs
10 oz of guava paste (about half of a 21 oz tin)
1 Tbs cocoa powder
1 Tbs olive oil
4 large cloves of garlic, minced
1/4 cup small diced onion
juice of 1 lime
1/2 cup water
3 tablespoons ketchup
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
salt & pepper to taste
cilantro, to garnish

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

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