ROASTED OAXACAN GUAVA CHICKEN
- 24 portions
Lime juice, fresh
Chicken thighs, skin-on (6 lbs = 24 each)
Make BARBECUE SAUCE: In a saucepot, simmer crushed tomatoes, guava nectar, brown sugar, Dijon mustard and lime juice over low heat for 15-20 minutes, until sauce becomes thick and syrupy.
Remove from heat and reserve half of the barbecue sauce for basting while cooking.
Make CHICKEN: Preheat conventional oven to 350°F.
Liberally brush chicken with half of the reserved barbecue sauce. Roast in oven for 15-20 minutes until internal temperature reaches 160°F.
In a small saucepot, heat the remaining sauce to 160°F and serve as a dipping sauce with chicken.
Chef's Note: For a complete Latin meal, serve with Spanish rice (arroz con gandules) or yucca fries.
|Amount per serving||% Daily Value|
|Total Fat||9 g||14%|
|Polyunsaturated Fat||2 g||9%|
|Saturated Fat||2 g||12%|
|Dietary Fiber||4 g||16%|
|Vitamin C||30 mg||50%|
|Vitamin A||369 iu||7%|
Percent Daily Values are based on a 2,000 calorie diet