Guava Chicken Recipes

17 FRESH GUAVA RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a guava recipe in 30 minutes or less!

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.

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.

GUAVA AND ROSEMARY GLAZED CHICKEN BREAST

Steps:

• Turn on broiler. Line a baking sheet with aluminum foil and set aside.
• In a small saucepan, over medium-low heat, combine guava jelly, juice from lime, rosemary sprigs, and crushed garlic. Heat through.
• In large frying pan, over medium-high heat, heat oil. Season chicken breasts with salt and pepper. Dredge seasoned chicken in flour and place in hot pan. Cook chicken 3 to 4 minutes per side or until cooked through.
• Transfer to baking sheet. Strain guava mixture into a small bowl. Generously brush guava mixture over chicken breasts. Place under broiler 4 to 6 inches from heat source for 1 minute. Turn chicken over and repeat 2 times. Remove from broiler, brush once more with guava mixture. Serve hot.

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 BBQ PULLED CHICKEN

Steps:

• Combine the Guava BBQ sauce, mustard and Worcestershire sauce in the insert of your slow cooker.
• Add the chicken breasts and, using tongs, move them around so they are thoroughly coated with the sauce. Season with salt and pepper.
• Cover and cook on high for 4 hours or low for 8 hours.
• When chicken is fall-apart tender, use two forks to shred it.
• Return chicken to the slow cooker and mix well with the sauce.
• Serve immediately or use the keep warm function.