Juicy Guava BBQ Chicken

My neighbor Marcus showed up one evening with a bag of fresh guavas from his backyard tree, insisting I do something interesting with them instead of making the same old jam. That night, I started playing around with BBQ sauce, thinking tropical fruit had no business anywhere near a grill—but then the smell of caramelizing guava paste hit me, and everything changed. Now this sauce is what people actually ask me to bring to cookouts, which still surprises me every single time.

I made this for my sister's birthday dinner last summer, and my brother-in-law, who's usually pretty quiet, kept circling back to the kitchen asking if there was more sauce. By dessert he was asking for the recipe, which felt like the ultimate compliment coming from someone who barely comments on food.

Ingredients

• Guava paste: This is the soul of the sauce—if you can't find it in the international aisle, don't skip it just use guava jelly instead and dial back the brown sugar slightly.
• Ketchup: Acts as your base and brings familiar BBQ vibes without needing to make everything from scratch.
• Apple cider vinegar: Cuts through the sweetness perfectly, giving the sauce actual backbone and keeping it from tasting like dessert.
• Brown sugar: Helps everything caramelize gorgeously on the chicken skin, creating those crispy, glossy edges.
• Worcestershire sauce: Grab the gluten-free version if that matters to you, and it adds this umami depth that ties all the tropical sweetness together.
• Dijon mustard: A spoonful sounds small, but it prevents the sauce from being one-dimensional and adds this sophisticated tang.
• Garlic and smoked paprika: These are your insurance policy against the sauce tasting too candy-like.
• Bone-in, skin-on chicken thighs: Don't skimp here—thighs stay juicy while the skin gets gorgeously crispy, unlike breasts which dry out if you even look at them wrong.
• Olive oil: Just enough to help the seasonings stick and keep the skin from sticking to the pan.

Instructions

Get your oven ready:

Preheat to 400°F and line your baking sheet with foil or parchment—this saves cleanup and prevents sticking.

Build the sauce:

Combine all sauce ingredients in a saucepan over medium heat and let the guava paste dissolve into everything else, stirring occasionally. You'll know it's ready when it's smooth and noticeably thickened, which takes about 5 to 7 minutes.

Prepare the chicken:

Pat your thighs completely dry—this is the secret to crispy skin, so don't rush it. Rub them all over with olive oil, salt, pepper, and garlic powder until they're evenly coated.

Start roasting:

Lay chicken skin-side up on your sheet and roast for 25 minutes until the skin starts turning golden. You're not done yet, just getting a head start.

Glaze and finish:

Brush the sauce generously over each piece, then return to the oven for 20 to 25 minutes, brushing once more halfway through. The chicken is done when it hits 165°F internally and the glaze is dark and caramelized.

Rest and serve:

Let everything sit for 5 minutes so the juices redistribute, then serve with extra sauce on the side for anyone who wants to go back for more.

Save

There's something about cooking for people that changes how food tastes, and this dish has a way of bringing everyone into the kitchen asking what's happening. My mom actually requested it for her birthday dinner, which might be the highest honor a dish can receive in our family.

The Secret to Crispy Chicken Skin

The skin is non-negotiable, so invest in bone-in thighs and actually pay attention to that drying step. I learned this the hard way by skipping it, and the difference between soggy and shatteringly crisp is genuinely just five minutes with a paper towel. When the skin comes out caramelized under that guava glaze, it's the part people remember.

Making the Sauce Ahead

The guava BBQ sauce keeps beautifully in the fridge for up to a week, which means you can actually do the hardest part on a lazy Sunday and then just roast chicken on a busy Wednesday. I usually make a double batch because it's genuinely good on grilled pork, ribs, or even drizzled over vanilla ice cream if you're feeling adventurous.

Serving Suggestions and Variations

This chicken practically begs for something fresh and bright alongside it—grilled pineapple wedges are incredible, and so is cilantro lime rice. You could also broil the chicken for a few minutes after glazing if you want even more char and caramelization, though be careful not to burn it. If you're looking to elevate it further, serve with black beans, roasted sweet potato, and a simple green salad dressed with lime vinaigrette.

• Grilled pineapple wedges and cilantro lime rice transform this into something restaurant-worthy.
• A quick broil after glazing gives you extra char and caramelization, so watch it closely.
• Leftover sauce works on literally everything, including grilled vegetables and even roasted tofu.

Save

This is the kind of recipe that feels special without demanding perfection, and somehow that's exactly when food tastes best. Make it once and it'll probably become your go-to summer dinner.

Recipe Help & Answers

→ What makes the guava BBQ sauce unique?

The sauce features guava paste combined with spices, apple cider vinegar, and a hint of heat, creating a tropical twist on traditional barbecue flavors.

→ Can I use a different cut of chicken for this dish?

While bone-in, skin-on thighs work best for flavor and moisture, you can substitute with breasts or drumsticks, adjusting cooking time accordingly.

→ How can I adjust the spiciness of the glaze?

Omit or reduce the cayenne pepper to lower heat, or increase it slightly for a spicier finish.

→ Is it necessary to cook the sauce before glazing?

Simmering the sauce melds flavors and thickens it, ensuring a rich, caramelized glaze when roasted on the chicken.

→ What are good side dishes to pair with this chicken?

Consider grilled pineapple, rice, or roasted vegetables to complement the tropical and smoky flavors.