Guava BBQ Sauce Chicken (Printable)

Tender roasted chicken with sweet guava BBQ glaze

# 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, gluten-free
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

# Directions:

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 constantly until guava paste melts and sauce reaches smooth consistency. Simmer for 5 to 7 minutes, stirring occasionally, until slightly thickened. Remove from heat.
03 - Pat chicken thighs dry with paper towels. Rub all sides evenly with olive oil, salt, black pepper, and garlic powder.
04 - Arrange seasoned 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 additional, brushing again halfway through cooking, until internal temperature reaches 165°F and glaze is caramelized.
06 - Allow chicken to rest for 5 minutes before serving. Serve with remaining sauce on the side.

# Expert Advice:

01 -
  • The sauce tastes like you've been perfecting it for years, but it comes together in under ten minutes.
  • Bone-in thighs stay impossibly juicy while the skin crisps up, and that guava glaze caramelizes into something addictively tangy-sweet.
  • It's naturally gluten-free (with one ingredient swap) and feels fancy enough for guests but honest enough for a weeknight.
02 -
  • Don't skip patting the chicken dry; wet skin will steam instead of crisping, and that's the whole point of skin-on thighs.
  • The guava sauce can seize up and separate if it gets too hot, so keep that simmer gentle and watch it—low and slow is not just a saying here.
03 -
  • For extra char and caramelization, hit the glazed chicken under the broiler for 2-3 minutes at the very end, but watch it like a hawk so it doesn't burn.
  • Room-temperature chicken absorbs the glaze better than cold from the fridge, so pull yours out about 15 minutes before cooking begins.
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