Sweet Guava Grilled Chicken Recipes

SWEET GUAVA GRILLED CHICKEN

Steps:

• Mix lime juice, olive oil, cumin, salt, pepper and garlic together. Pour over chicken in a ziploc freezer bag. Force out the excess air and message to coat chicken pieces. Refrigerate for at least 3 hours, preferably overnight.
• Discard marinade. Pat chicken dry with a paper towel. Season the chicken with additional salt, pepper and a little extra cumin.
• Heat up the burners on a gas grill or light charcoal briquettes to preheat the grilling surface. Grill the chicken over medium heat using an indirect heating method to avoid flare-ups. Cook for approximately 30 minutes, turning occasionally until chicken begins to brown.
• For the glaze, mix guava jelly, apple juice, lemon juice and brown sugar in a 1-quart saucepan and bring to a boil. Reduce heat to low and simmer, uncovered, stirring frequently until glaze thickens and reduces somewhat, about 5 to 10 minutes; remove from heat.
• Brush chicken with glaze mixture frequently during the last 15 minutes of cooking. Once glazed, keep a close eye on the chicken because sugar burns easily and tastes terrible.

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 CHICKEN

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.