Guava Bbq Pulled Chicken Recipes

GUAVA BBQ CHICKEN THIGHS

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.

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.

BARBECUE PULLED CHICKEN

Steps:

• Heat the oven to 375 degrees. Pat the chicken thighs and breasts dry and place them on a sheet pan. In a small bowl, combine 1 teaspoon paprika with the 1/2 teaspoon cumin, cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Whisk in the olive oil, then pour over the chicken and toss to coat.
• Roast the chicken for 35 to 45 minutes, depending on the size of the pieces, until an internal thermometer registers 165 degrees in both the thighs and breasts. Set aside until cool enough to handle, reserving the pan drippings.
• Meanwhile, heat the canola oil in a medium saucepan over medium. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the beer, vinegar, Worcestershire, tomato paste, brown sugar, honey, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, plus the remaining 1/2 teaspoon paprika and a pinch of cumin; whisk until smooth. Bring to a boil, then turn the heat to medium-low and cook for 20 to 25 minutes, stirring occasionally, until reduced and thickened.
• Remove the meat from the thighs and breasts, discarding the bones and skin. Tear the meat into bite-size pieces and place in a large bowl. Add a few tablespoons of the reserved drippings and toss to coat.
• If serving immediately, add the chicken to the sauce, toss and warm through over medium heat. If making in advance, add the sauce to the chicken, toss well, and refrigerate for up to 3 days. Reheat in a saucepan set over medium heat before serving, or partly covered in a 350-degree oven for 20 minutes.

GUAVA BARBEQUE SAUCE

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.