# What You'll Need:
→ Guava BBQ Sauce
01 - 1 cup guava paste, chopped
02 - 1/2 cup ketchup
03 - 1/4 cup apple cider vinegar
04 - 2 tbsp brown sugar
05 - 2 tbsp gluten-free Worcestershire sauce
06 - 1 tbsp Dijon mustard
07 - 2 cloves garlic, minced
08 - 1/2 tsp smoked paprika
09 - 1/4 tsp cayenne pepper
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/4 cup water
→ Chicken
13 - 4 bone-in, skin-on chicken thighs (approximately 2 lbs)
14 - 1 tbsp olive oil
15 - 1 tsp salt
16 - 1/2 tsp black pepper
17 - 1/2 tsp garlic powder
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
02 - Combine guava paste, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, smoked paprika, cayenne pepper, salt, black pepper, and water in a saucepan over medium heat. Stir continuously until guava paste completely dissolves and mixture achieves smooth consistency. Simmer for 5-7 minutes, stirring occasionally, until sauce thickens slightly. Remove from heat and set aside.
03 - Pat chicken thighs thoroughly dry with paper towels. Rub olive oil evenly over all surfaces of each thigh. Season generously with salt, black pepper, and garlic powder, ensuring complete coverage on all sides.
04 - Arrange seasoned chicken thighs on prepared baking sheet, positioning skin-side up. Place in preheated oven and roast for 25 minutes to render fat and begin crisping skin.
05 - Remove chicken from oven. Brush each thigh generously with prepared guava BBQ sauce, ensuring even coating. Return to oven and roast for additional 20-25 minutes, brushing with another layer of sauce halfway through cooking period. Chicken is complete when internal temperature reaches 165°F and glaze appears caramelized and slightly sticky.
06 - Transfer chicken to serving platter and allow to rest for 5 minutes, permitting juices to redistribute throughout meat. Serve accompanied by remaining guava BBQ sauce on the side.
