Guava Chicken | #SundaySupper

Today is Father’s Day, and in honor of Father’s Day, we’re sharing “Man Food!” I don’t know many Dads that don’t like to “burn some meat” on the grill, and this recipe is a perfect one for them to fix.

A couple of years ago, I had the agonizing honor to be a delegate from Fort Wainwright, Alaska for the Army Family Action Plan conference that was held at the headquarters for the Pacific region. And where is the headquarters? No where special…just Hawaii!!!

I mean, just look how miserable I was!

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While in Hawaii I took the time to taste some local dishes, and like Kalua Pig and Kalbi Beef, Guava Chicken was another dish that I had there and immediately knew I needed to replicate at home.

Sweet Grilled Guava Chicken from The Foodie Army Wife | TheFoodieArmyWife.com #SundaySupper

To begin, squeeze the juice of two limes into a bowl.

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Add in 1/2 cup of extra virgin olive oil.

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A teaspoon each of salt and pepper.

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1 Tablespoon of cumin.

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And finally grate three cloves of garlic into the bowl.

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Whisk these all together.

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Next, you’ll need a whole chicken cut up. I also halve the super large breasts.

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Place the chicken in a large zip-lock bag and pour in the marinade. Press out as much air as you can, and seal the bag. “Squish” the chicken around to coat it thoroughly. Let this marinate over night, up to 24 hours in your refrigerator.

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The next day, grab a jar of guava jelly, and measure out 1/4 of a cup. You’ll also need 1/4 cup of apple juice and brown sugar. Place them in a small sauce pan.

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Add in the juice of a lime.

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Bring this to a boil and let it simmer for 5 minutes. Turn off the heat.

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Now grab your bag of chicken, and drain out the liquid.

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Pat the pieces dry with a paper towel.

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Light one side of your grill, and heat to high heat (between 400-500 degrees.) Arrange the chicken on the unlit side of the grill skin side up and cook for 40 minutes or until a meat thermometer inserted into the thickest part of a thigh reads 150 degrees.

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Now for the glaze. Once your chicken is up to temperature, brush the glaze all over. (If the glaze has thickened up too much, just heat it for a minute on the stove.  Once you brush the chicken, cook it about 30 more minutes or until the meat thermometer reads 180 degrees in a thigh, or 170 in a breast. Brush additional glaze on every 10 minutes while it does that final cooking.

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And your result? Perfectly cooked, gorgeous guava chicken.

Sweet Grilled Guava Chicken from The Foodie Army Wife | TheFoodieArmyWife.com #SundaySupper

Enjoy!

Sweet Grilled Guava Chicken from The Foodie Army Wife | TheFoodieArmyWife.com #SundaySupper

 

Guava Chicken
 
Cook time
Total time
 
Ingredients
  • 3 limes, divided
  • ½ c extra virgin olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 Tb cumin
  • 3 cloves garlic, grated
  • 1 whole chicken, cut up
  • ¼ c guava jelly
  • ¼ c brown sugar
  • ¼ c apple juice
Instructions
  1. To begin, combine the juice of two of the limes in a dish with the extra virgin olive oil, salt, pepper, cumin and garlic. Whisk those together and set aside for a moment. Halve the breast of the chicken if they are very large. Place the chicken in a large zip-lock bag and pour in the marinade. Press out as much air as you can, and seal the bag. “Squish” the chicken around to coat it thoroughly. Let this marinate over night, up to 24 hours in your refrigerator.
  2. In a small sauce pan, combine the guava jelly, brown sugar, apple juice and the juice of the remaining lime. Bring to a boil, reduce the heat and simmer for 5 minutes. Turn off the heat.
  3. Now grab your bag of chicken, and drain out the liquid. Pat the pieces dry with a paper towel. Light one side of your grill, and heat to high heat (between 400-500 degrees.) Arrange the chicken on the unlit side of the grill skin side up and cook for 40 minutes or until a meat thermometer inserted into the thickest part of a thigh reads 150 degrees. Now for the glaze. Once your chicken is up to temperature, brush the glaze all over. (If the glaze has thickened up too much, just heat it for a minute on the stove. Once you brush the chicken, cook it about 30 more minutes or until the meat thermometer reads 180 degrees in a thigh, or 170 in a breast. Brush additional glaze on every 10 minutes while it does that final cooking. And your result? Perfectly cooked, gorgeous guava chicken.
  4. Enjoy!

Happy Father’s Day Dad!

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And Happy Father’s Day to my hubby’s Dad!

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And finally Happy Father’s Day to my kids’ Dad!

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Join the rest of the Sunday Supper team as they celebrate the Dads in their lives!

Manly Starters:

Manly Mains:

Manly Desserts:

Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog


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Comments

  1. says

    Happy Father’s Day to all the dads in your life. This chicken looks so good! I wish I could find guava jelly around here! :-)

  2. says

    What a handsome (and pretty) looking crew, Conni! Love your people and food piccies! Guava jelly and chicken is brilliant…Guava jelly definitely brings back happy memories of Christmas holidays in Saipan =)

  3. says

    LOL–Sounds like it was a tough assignment. I am glad that you endured it well. I love Hawaii and the food that is created on the islands. Thanks for sharing this guava chicken. I am always looking for new ways of using unique ingredients.

  4. says

    Guava and chicken sounds like a perfect flavor combination. Love this recipe and it sound great for a Father’s Day meal. Great post, Constance!

  5. says

    Conni, because I’m selfless and giving, I would have HAPPILY gone to that conference in Hawaii to spare you the agony ;) I’ve never heard of guava chicken but this looks freaking delicious! I can just imagine the sweet, salty, smoky flavour the guava and the grill imparted. I also love the photos of all the dads. I hope they all had a wonderful Father’s Day!

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