Jean Allsopp Photo by: Jean Allsopp

Baked Guava Chicken

Break out of the boring dinner time routine by making an irresistible guava sauce perfect for marinating and dipping baked chicken.

Coastal Living APRIL 2005

  • Yield: Makes 6 servings


  • 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


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.


Go to Full Version of

Baked Guava Chicken Recipe