Guava BBQ Sauce Chicken (Printer-Friendly)

Juicy chicken glazed with homemade sweet guava BBQ sauce for a tropical barbecue experience

# What You'll Need:

→ Guava BBQ Sauce

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

→ Chicken

13 - 4 bone-in, skin-on chicken thighs, approximately 2 pounds
14 - 1 tablespoon olive oil
15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper
17 - 1/2 teaspoon 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 sauce slightly thickens. Remove from heat.
03 - Pat chicken thighs dry with paper towels. Rub all sides with olive oil, salt, black pepper, and garlic powder, ensuring even coating.
04 - Arrange chicken thighs skin-side up on prepared baking sheet. Roast 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 and golden brown.
06 - Allow chicken to rest for 5 minutes before serving. Serve with remaining sauce on the side.

# Expert Suggestions:

01 -
  • The guava paste creates a naturally sweet, tangy glaze that caramelizes beautifully without any fussiness.
  • Bone-in, skin-on thighs stay impossibly juicy while the skin gets crispy and glossy from the sauce.
  • It feels fancy enough for guests but comes together in just over an hour.
02 -
  • Don't skip patting the chicken dry; wet skin will steam instead of crisp, and you'll lose that beautiful textured exterior.
  • If your guava sauce seems too thick after cooking, thin it with a splash of water—you want it to brush smoothly, not gloopy.
03 -
  • Prepare the sauce up to a week ahead and refrigerate it—the flavors actually deepen and marry together, so make-ahead chicken becomes even better.
  • If you want an extra caramelized, blistered finish, blast the glazed chicken under the broiler for 2 to 3 minutes at the very end, but watch it closely so the sauce doesn't burn.
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