Baked Guava Chicken

Name: Baked Guava Chicken
Yield: Makes 6 servings
Ingredients: 1 (12-ounce) jar guava jam or jelly; ¼ cup fresh lemon juice; ¼ cup soy sauce; 2 teaspoons ground allspice; 1 teaspoon Hawaiian salt or sea salt; ½ teaspoon freshly ground pepper; 1 cup water; 1 tablespoon cornstarch; 2 to 2 1/2 pounds chicken drumettes

3 Ratings
3 Reviews

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

Recipe by Coastal Living April 2005

Gallery

Credit: Jean Allsopp

Recipe Summary

Yield:

Makes 6 servings

Ingredients

1 (12-ounce) jar guava jam or jelly
¼ cup fresh lemon juice
¼ cup soy sauce
2 teaspoons ground allspice
1 teaspoon Hawaiian salt or sea salt
½ teaspoon freshly ground pepper
1 cup water
1 tablespoon cornstarch
2 to 2 1/2 pounds chicken drumettes

Directions

Step 1
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.

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Step 2
Stir together water and cornstarch; stir into guava mixture. Bring to a boil, and boil 1 minute until thickened. Remove from heat, and cool.
Step 3
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.
Step 4
Place chicken in a large roasting pan. Bake at 350° for 30 minutes; drain liquid.
Step 5
Pour remaining sauce over chicken. Bake 15 minutes or until golden brown.

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MyRecipes Member

10/16/2021

It was absolutely disgusting. The all ground spice was too over barring and it took away from the guava jam. I even added more guava jam, and added brown sugar. It didn’t crisp with the skin and was just nasty. Definitely didn’t taste like authentic Hawaiian guava chicken. I have lived in Hawaii my whole life and this just wasn’t authentic or good. My husband didn’t like it either. But it looked good when I presented it but I definitely couldn’t eat it.

Debbie17

07/11/2014

My boys loved this. I did modify a bit by adding about a quarter cup brown sugar. I baked over chicken thighs and pulled off skin after 30 min.

Lynnette1990

01/27/2009

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.

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