I made this recipe as an unexperienced cook and it was very easy to make and delicious. I made this with some yellow rice and some corn on the side. All 5 people that ate loved it, had seconds, and requested I make it another time. I did have to leave it in the over another 10 minutes after the last 15 to make sure it was golden brown.
Baked Guava Chicken
Jean Allsopp
Break out of the boring dinner time routine by making an irresistible guava sauce perfect for marinating and dipping baked chicken.
Yield: Makes 6 servings
Recipe from
Ingredients
- 1 (12-ounce) jar guava jam or jelly
- 1/4 cup fresh lemon juice
- 1/4 cup soy sauce
- 2 teaspoons ground allspice
- 1 teaspoon Hawaiian salt or sea salt
- 1/2 teaspoon freshly ground pepper
- 1 cup water
- 1 tablespoon cornstarch
- 2 to 2 1/2 pounds chicken drumettes
Preparation
- Combine guava jam, lemon juice, soy sauce, allspice, salt, and pepper in a saucepan over medium heat. Cook until jam melts and mixture is blended.
- Stir together water and cornstarch; stir into guava mixture. Bring to a boil, and boil 1 minute until thickened. Remove from heat, and cool.
- Place chicken in a large zip-top bag; pour 1/4 cup sauce over chicken, tossing to coat. Cover and chill 1 hour or overnight.
- Place chicken in a large roasting pan. Bake at 350° for 30 minutes; drain liquid.
- Pour remaining sauce over chicken. Bake 15 minutes or until golden brown.
Baked Guava Chicken Recipe at a Glance
- COURSE: Appetizers, Main Dishes
- CUISINE: Caribbean
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Gluten-Free
- PUBLICATION: Coastal Living
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