ROASTED OAXACAN GUAVA CHICKEN
ROASTED OAXACAN GUAVA CHICKEN

ROASTED OAXACAN GUAVA CHICKEN

Yield
24 portions
Ingredients: Measure:
12 cups
Guava nectar
9 cups
Brown sugar
6 cups
Dijon mustard
3/4 cup
Lime juice, fresh
3/4 cup
Chicken thighs, skin-on (6 lbs = 24 each)
6 lbs

Directions

  1. 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.

  2. Remove from heat and reserve half of the barbecue sauce for basting while cooking.

  3. Make CHICKEN: Preheat conventional oven to 350°F.

  4. Liberally brush chicken with half of the reserved barbecue sauce. Roast in oven for 15-20 minutes until internal temperature reaches 160°F.

  5. In a small saucepot, heat the remaining sauce to 160°F and serve as a dipping sauce with chicken.

  6. Chef's Note: For a complete Latin meal, serve with Spanish rice (arroz con gandules) or yucca fries.

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