Guava chicken is a classic Hawaiian dish that anyone who likes teriyaki chicken will surely enjoy. It makes for a great meal to fix on a hibachi or grille on a nice warm day at the beach, or even over an open fire at night when doing some camping.
Hawaiian Guava Chicken Recipe-
- 5 lb. chicken thighs, de-boned and skinned
- 1/2 cup tomato ketchup
- 1/2 cup Aloha shoyu
- 1/2 cup raw turbinado sugar
- 1/2 cup oyster Sauce
- 1 tsp. Chinese Five Spice
- 1 tsp. Hawaiian sea salt
- 2 large cloves garlic
- 16 oz. Guava juice concentrate
- In a large mixing bowl, whisk all of the ingredients (except for the chicken thighs) together thoroughly.
- Place all of the chicken thighs into the same bowl; toss and turn them to coat evenly.
- Put the coated thighs into a large Ziploc bag, and pour the rest of the marinade over them into the bag. Close the zipper almost all the way shut, squeeze out any extra air, and then finish zipping the bag closed.
- Allow the chicken to marinade for at least two overnight – a full 24 hours is best.
- When your are getting ready to cook the chicken, preheat your hibachi or gas grille to medium high.
- Remove the chicken thighs from the Ziploc bag, and shake them a little to remove excess marinade. Reserve the marinade for basting.
- Grille until almost falling apart tender, and every now and then baste the thighs with the remaining marinade.
- Serve your Hawaiian Guava Chicken right away fresh off the grille, and enjoy!
Note: For more delicious Hawaiian recipes, click here.
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