A dish from Hawaii with island influences and a mix of tastes that will take you right to the sandy beaches of Hawaii. An ideal recipe for the Bayabas or Guava harvest season. In Philippines, Guava season starts in June with peak harvest from September until December.

There are 2 recipe version below. The first recipe is for using Guava Jelly/Jam and the second recipe version is for using Guava Concentrate/Juice.

Your taste buds will be delighted by the special combination of sweetness, tanginess, and that alluring hint of guava. Remember you can use this recipe with Chicken Wings, or even roasted Chicken. You can incorporate it to any meat pork, seafood, or any chicken part, baked, barbeque or grilled.

If you have fresh ripe Guavas, you can surely use it to this recipe. You may check how to make Guava Juice/Concentrate, see recipe below.

Hawaiian Guava Chicken Recipe

INGREDIENTS:

• 6 pcs chicken thighs
• 1 cup Shoyu/Japanese Dark soy sauce (alternatively soy sauce, see notes below)
• ¼ cup oyster sauce
• 1 bottle (12oz) Guava Jam/Jelly (divided)
• 1 (2-inch-long) slice fresh ginger, crushed
• 2 cloves garlic, crushed

INSTRUCTIONS:

1. For the Marinade: In a container, combine the sugar, shoyu, oyster sauce, and ½ bottle guava jam. Add the crushed ginger and garlic. Reserve some of the jam for basting.
2. Place the chicken in a plastic container with a lid. Cover the chicken with the marinade by pouring it over it and mix it well. Refrigerate the marinade for at least one hour or overnight.
3. FOR GRILLING: Preheat a greased grill to medium heat.
4. Grill the chicken for 5 to 6 minutes per side, or until the skin is well-marked and crispy. Turn the thighs over and continue to grill until a thermometer reads 165°F when inserted into the thickest part of a chicken thigh. 
5. Baste the top with the guava glaze. Let it grill for a minute or two. Remove from the heat. Serve and enjoy!
6. FOR OVEN/AIR FRYER: Place chicken in a large roasting pan. Bake at 350°F (180°C)  for 30 minutes; drain liquid. 
7. Pour guava sauce over chicken. Bake for 10-15 minutes or until golden brown. 

COOKING NOTES:

**Alternatively, you may use soy sauce if there’s no Shoyu. Shoyu is slightly different from soy sauce. It is perfect for dipping sauces, sushi, and as a base for other condiments like teriyaki because of its extended fermentation process, which gives it a sweeter and more complex flavor.

RECIPE #2

Guava Chicken Recipe (Using Guava Juice/Concentrate)

INGREDIENTS:

• 6 pcs chicken thighs
• 1 cup Shoyu** (Japanese Dark soy sauce)
• ¼ cup oyster sauce
• 2 to 3 cups guava concentrate
• 1 (2-inch-long) slice fresh ginger, crushed
• 2 cloves garlic, crushed
• 2 tablespoons cornstarch
• ½ cup water
• Optional: 1 cup sugar (if guava concentrate is not sweetened)

INSTRUCTIONS:

1. For the Marinade: In a container, combine the sugar, shoyu, oyster sauce, and guava concentrate until the sugar dissolves. Add the crushed ginger and garlic. Reserve some of the marinade for later.
2. Place the chicken into a plastic container with a lid. Cover the chicken with the marinade by pouring it over it. Refrigerate the marinade for at least one hour.
3. To Make Guava Glaze: Bring the reserved 2 cups of marinade to a boil, add the cornstarch and water, and mix to desired consistency. The longer you mix, the thicker the glaze will be.
4. Preheat a greased grill to medium heat.
5. Grill the chicken for 5 to 6 minutes per side, until done. Or until a thermometer reads 165°F when inserted into the thickest part of a chicken thigh. 
6. Remove from the heat and drizzle with the go guava glaze. Serve.

Cooking Notes:

• You may need to adjust sugar based on the type of guava you will use. If using Hawaiian brand concentrate or Guava jam, no need to add sugar.
• **Alternatively, you may use soy sauce if Shoyu is not available. Shoyu is slightly different from soy sauce. It is perfect for dipping sauces, sushi, and as a base for other condiments like teriyaki because of its extended fermentation process, which gives it a sweeter and more complex flavor.

TO MAKE GUAVA CONCENTRATE

• 6 pcs ripe guava
• 1 cup sugar (to sweeten)

1. You will need about 6 ripe guava pieces.
2. Slice the guava in half, chop off the ends. Use a peeler, peel off the skin and discard.
3. Once peeled, add some water to the blender.
4. Add the guava and sugar then proceed to puree. You may do this in batches for an easier process. Strain it after (use a fine mesh strainer).

YOU MAY ALSO TRY OUR:

Shrimp Avocado and Mango Salad