# Ingredients:
→ Guava BBQ Sauce
01 - 1 cup guava paste, chopped
02 - 1/2 cup ketchup
03 - 1/4 cup apple cider vinegar
04 - 2 tablespoons brown sugar
05 - 2 tablespoons Worcestershire sauce
06 - 1 tablespoon Dijon mustard
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon cayenne pepper
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 cup water
→ Chicken
13 - 4 bone-in, skin-on chicken thighs, approximately 2 pounds
14 - 1 tablespoon olive oil
15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper
17 - 1/2 teaspoon garlic powder
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
02 - In a saucepan over medium heat, combine guava paste, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, smoked paprika, cayenne pepper, salt, black pepper, and water. Stir until guava paste melts and sauce becomes smooth. Simmer for 5 to 7 minutes, stirring occasionally, until slightly thickened. Remove from heat.
03 - Pat chicken thighs dry with paper towels. Rub all sides with olive oil, salt, black pepper, and garlic powder.
04 - Arrange chicken thighs skin-side up on prepared baking sheet. Roast for 25 minutes.
05 - Brush chicken generously with guava BBQ sauce. Return to oven and roast for 20 to 25 minutes, brushing again halfway through cooking, until internal temperature reaches 165°F and glaze is caramelized.
06 - Remove chicken from oven and allow to rest for 5 minutes. Serve with additional sauce on the side.
