Spring is a time for productivity and this past weekend I spent the weekend swapping out seasonal clothes and decluttering. After such a perfect weekend of productivity, I thought I would prepare our favourite grilled chicken recipe, guava bbq chicken! I love this bbq sauce, it’s sweet, savoury and sticky. Everything you would want in a bbq sauce and it’s easy to make.
This weekend we went thru the whole house purging things we didn’t need anymore and storing the heavy winter clothes. Which I was so happy to do because winter stuff takes up so much room. After so much hard work I thought this delicious sticky chicken was well deserved.
I love to grill! Well, let me clarify I love to prep food to give to OB to grill. This is about the time of year when OB gets texts messages while at work informing him that I have prep food for him to grill. He loves to grill and it saves me some time so it’s a win-win!
But do not fear! If it’s still too cold to grill you can make these in the oven and they turn out just as wonderful. If your not in the mood for chicken this sauce is great with grilled shrimp or pulled pork!
- 6 chicken thighs
- 10 oz of guava paste (about half of a 21 oz tin)
- 1 Tbs cocoa powder
- 1 Tbs olive oil
- 4 large cloves of garlic, minced
- ¼ cup small diced onion
- juice of 1 lime
- ½ cup water
- 3 tablespoons ketchup
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- salt & pepper to taste
- cilantro, to garnish
- 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 you the internal temperature reaches 170°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 serve.
Store any remaining bbq sauce in an air-tight container in the refrigerator for up to one month.
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