Guavachicken Recipes

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.

GUAVA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
• Sift together flour, nutmeg, soda, cinnamon, and cloves.
• In another bowl, mix together guava pulp and juice.
• In another bowl, cream together butter and sugar. Add eggs, one at a time. Add flour mixture and guava mixture alternately to creamed mixture. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30-35 minutes.

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.

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 CHICKEN

Steps:

• 1. Mix all ingredients and marinate overnight. BBQ, Grill or Broil. Awesome recipe!