Caribbean Guava Chicken is a combination of wonderful flavors. It is fruity, spicy, tangy, sticky, and mildly sweet. Guava chicken is the ultimate tropical chicken that I have tasted. It is perfect for baking at home or cooking outside on the grill. Whether you are making for just 2 to 4 people at home or making for a big event as an appetizer or main course, everyone will fall in love with this chicken!

The sauce combines Guava paste, apple cider vinegar, soy sauce, tomato ketchup, chili flakes, and salt. Just the right amount of water and cooking time brings this sauce to the right consistency.

I had the guava chicken for the first time when I visited the U.S Virgin Islands. I had never had any chicken with guava flavor before and loved it so much that I wanted to try it. Though this recipe might not be an authentic version of the Caribbean Guava Chicken, I wanted to replicate the flavors closest to the one I had at the restaurants in U.S Virgin Islands.

Details of the Recipe Ingredients:

1. I always make sure to wash the chicken well before using it. If you are like me and sensitive to the raw smell of the chicken, I have a simple trick for you. When you clean and cut the chicken, coat the chicken with a little bit of turmeric powder and salt. Keep it covered in the fridge for some time. After 1 hour, drain the water that collects because of the turmeric and salt. This process will give you better-tasting chicken. 
2. I have made slits in the chicken so the spices can penetrate for better flavoring. When it comes to baking or grilling the chicken, I recommend marinating the meat. Sometimes I marinate and keep it on the refrigerator overnight. Longer the marinating time, the better the flavoring of the chicken when baked/grilled. Do not keep the chicken in the fridge for more than 24 hours. 
3. I have selected spices based on what I most commonly use, and that matches with Caribbean cooking. If you prefer to switch the spices or skip, it is okay to do so. Once you add the prepared sauce, the sauce will overpower the chicken. As long as you add the essential flavoring like salt, some chilly, and at least one herb, you are good to go.
4. Baking/grilling the chicken to the right temperature and timing is essential. Overcooking the chicken (bones and meat completely separating at the end of the baking/grilling the chicken) can make it dry and rubbery. Undercooking the chicken can yield raw meat on the inside. Everyone’s oven and grill settings vary, and it is hard to give a precise temperature—Bake at 425 F or higher. High-heat baking for a relatively short time will help it stay moist and juicy and help prevent it from drying out.
5. While preparing the sauce, measurements for the water I have given worked out for me best; consistency-wise. Adjust the water to more or less based on your preference. Also, different brands of guava paste might require different amounts of water based on how thick the guava paste is.
6. For best results, add the baked chicken right away to the sauce when it is still hot. It helps to coat the chicken well. Do not bake/grill again after mixing the chicken and the sauce. Doing this can dry the chicken out. Reheat the chicken in the oven at a lower temperature before serving.

Ingredients, Alternatives, and Tips:

Chicken: I have used chicken drumsticks. The other option is to use chicken wings or chicken thighs. Do not use chicken breasts or boneless for this recipe. The cut of the chicken should be on the bigger side so that it cooks slowly in the oven or the grill. 

Chili Powder/Cayenne Pepper and Chili Flakes: Marinating the chicken is integral to this recipe. Marinating for at least 30 minutes makes the chicken absorb the spices, and when you coat it with sauce, it will be more flavorful. Chili flakes are optional. If you do not like it to be spicy, you can skip the chili flakes.

Guava paste: Guava paste is a thick paste made from guava fruit and sugar. It can be cumbersome to prepare the paste at home. I buy the ready guava paste online from Amazon. I am sure it is available in some stores. I have used Iberia brand guava paste. Goya guava paste is another brand that I always buy.

Cumin Powder: It is okay to skip the cumin powder if you do not have it in your pantry. I like using it, especially while I marinate the chicken.

Garlic: I have used garlic flakes in this recipe as it blends in well while baking/grilling. If you prefer fresh garlic, that will work too!

Soy Sauce and Tomato Ketchup: This gives a unique tangy and sweet flavor to the chicken. Try not to skip these ingredients. These sauces enhance the flavor of guava sauce without overpowering it.

Apple Cider Vinegar and White Wine Vinegar: I prefer apple cider over white vine vinegar. It is okay to use rice vinegar.

Butter and oil: For best results, use oil to marinate the chicken and butter to make the sauce. Butter adds a lovely flavor to the sauce. Please do not skip this or replace it with oil in the sauce.

Process Instructions for Caribbean Guava Chicken:

1. Take 2 lb of chicken (chicken drumsticks) and make slits on the chicken so that the chicken can marinate well on the inside too. 
2. Add 1 tsp of salt, 2 Tbsp lemon juice, 2 tsp oregano, 1 1/2 tsp red chili powder, 1 tsp cumin powder, 1 tsp garlic flakes, 1 Tbsp oil, and mix everything well. 
3. Marinate the chicken for at least 30 minutes in the refrigerator. 

Transfer the chicken to a baking tray. Make sure to arrange the chicken that it is not overlapping on one another. Drizzle the chicken with 1 tsp of oil—Bake at 450 F for 35 minutes. Flip the chicken halfway through the process so that the chicken can cook on both sides. 

Steps for Guava Sauce:

1. Take 1/2 cup (5 oz) of guava paste in a bowl.
2. Add 1 Tbsp of apple cider vinegar or white wine vinegar, 1 Tbsp soy sauce, and some salt to taste.
3. Add 1/4 cup of water and mash it with a fork. 
4. Turn the stove on to medium heat and place a 3-quart pan. Add 1 Tbsp of butter. Once it melts, add the prepared guava sauce. Add 1/2 cup of water so that the guava paste can dissolve into the sauce while cooking. Add 1 tsp chili flakes, 1 Tbsp tomato ketchup, and adjust the water if you need to. 
5. Cook the sauce for 8 minutes or until the sauce thickens inconsistency. It should almost look like store-bought sauce consistency. 

1. Add the baked chicken to the sauce. Mix the chicken well with the sauce for about 3 minutes. The sauce coats the chicken thoroughly.
2. Garnish with cilantro (1/2 cup) and serve hot. 

Storage Instructions:

1. The Guava chicken stays in the refrigerator for up to two days. Reheat in the oven at 275 F (lower setting) for 15 minutes before serving.
2. If you put the baked chicken in separate Ziploc bags and store the guava sauce in the refrigerator, you can make Guava chicken two days before the parties or get-togethers. 
3. In a tightly sealed container, it freezes for three months. Thaw the chicken on the countertop for 2 hours and warm it in the oven at the lowest setting before serving.

Print