Guava BBQ Sauce Chicken (Printable format)

Tender roasted chicken with caramelized guava BBQ glaze, blending sweet tropical notes with smoky barbecue flavors.

# List of ingredients:

→ Guava BBQ Sauce

01 - 1 cup guava paste, chopped
02 - 1/2 cup ketchup
03 - 1/4 cup apple cider vinegar
04 - 2 tbsp brown sugar
05 - 2 tbsp Worcestershire sauce, gluten-free
06 - 1 tbsp Dijon mustard
07 - 2 cloves garlic, minced
08 - 1/2 tsp smoked paprika
09 - 1/4 tsp cayenne pepper, optional
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/4 cup water

→ Chicken

13 - 4 bone-in, skin-on chicken thighs, about 2 lbs
14 - 1 tbsp olive oil
15 - 1 tsp salt
16 - 1/2 tsp black pepper
17 - 1/2 tsp 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 if using, salt, black pepper, and water. Stir until guava paste melts completely and sauce becomes smooth. Simmer for 5 to 7 minutes, stirring occasionally, until slightly thickened. Remove from heat.
03 - Pat chicken thighs dry with paper towels. Rub with olive oil, salt, black pepper, and garlic powder on all sides until evenly coated.
04 - Arrange chicken thighs skin-side up on prepared baking sheet. Roast in preheated oven for 25 minutes.
05 - Brush chicken generously with guava BBQ sauce. Return to oven and roast for 20 to 25 minutes, brushing again halfway through cooking, until internal temperature reaches 165°F and glaze is caramelized.
06 - Remove chicken from oven and rest for 5 minutes before serving. Serve with remaining sauce on the side.

# Expert Suggestions:

01 -
  • That guava sauce is tangy, sweet, and smoky all at once—it's the kind of thing people ask for the recipe after one bite.
  • Bone-in thighs stay impossibly juicy while the skin crisps up, and the glaze caramelizes into something almost candied.
  • It feels fancy enough for company but honest enough for a weeknight, and cleanup is minimal.
02 -
  • Don't skip patting the chicken dry; wet skin will steam instead of crisp, and your whole dish suffers.
  • The glaze thickens as it cools, so if you want to brush it midway, take it straight from the pan—it's easier to work with warm.
  • Watch the internal temperature carefully; a meat thermometer in the thickest part without touching bone is the only way to know when you're actually done.
03 -
  • For extra char and complexity, broil the glazed chicken for 2 to 3 minutes right before serving—it darkens the edges and deepens the caramel flavor.
  • Make the sauce up to a week ahead and keep it in a jar in the fridge; one less thing to think about on cooking day.
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