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  • The base number of servings for this recipe is 8

    Sticky Guava Chicken Thighs

    Ask any Latinx and they will tell you that guava goes well with just about anything. Cheese, chocolate, chicken. You name it. For this recipe, chef and actress Santana Caress Benitez harnesses guayaba's tangy versatility for a simple, go-to chicken dinner.

    chicken thighs (thoroughly washed and patted dry)
    pure guava paste
    apple cider vinegar (or fresh lime juice)
    kosher salt (to taste)
    freshly cracked black pepper (to taste)
    thinly sliced scallion (optional garnish)
    toasted sesame seeds (optional garnish)
    Pre-heat oven to 425F
    Combine all ingredients and simmer on medium-low heat, allowing the guava paste to dissolve (use a fork to break it down). let it simmer out until it is smooth and thickened and turn off the heat.
    Place chicken on a lined sheet pan (even better if you have a rack), skin side up. Be sure to season both sides of the chicken and roast the thighs until the juices run clear and there's an internal temperature of 165F. Brush the thighs with the glaze right before pulling them out of the oven and allow them to rest 5 minutes before serving. Garnish with sesame seeds and sliced scallions.
    NOTE: it's important to rotate your pan about halfway through roasting

    The base number of servings for this recipe is 8

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