Guava Chicken Thighs

Prep Time: 15 mins | Cook Time: 15 mins | Course: Dinner | Serves: 6 

Guava, teriyaki sauce, and chili spice flavor these chicken thighs with a tangy tropical flavor. Great with a pot of rice. Inspired by Meseidy at The Noshery https://thenoshery.com/guava-bbq-chicken-thighs/ 

6 chicken thighs

7 cloves garlic, minced

1 Tbsp cocoa powder

1 Tbsp cornstarch

1 tsp cumin

1 tsp paprika

1 tsp chili powder

Salt and pepper, to taste

1 cup guava nectar

2 Tbsp olive oil

3 Tbsp teriyaki sauce

1 lime, zested and juiced

Cilantro, chopped for garnish

Place chicken in a gallon ziplock bag with the garlic. Mix cocoa powder, cornstarch, cumin, paprika, chili powder, salt, and pepper together in a small mixing bowl. Sprinkle all over the chicken and shake the bag to distribute. Add in the guava juice and place in the fridge to marinate. 

When ready to cook, preheat the skillet with olive oil and add the chicken, shaking off most of the moisture from the marinade to reduce splatter. Cook about 4 minutes per side until cooked through, check for no pink when cut in the largest place or until an insta-thermometer reads 165*. Remove the chicken to a platter and keep warm. Add the marinade to the skillet and bring to a boil. Add in the teriyaki sauce, lime zest, and juice, and cook over low heat until reduced and syrupy, about 5 minutes. Add chicken back into the skillet and turn to coat and rewarm if needed. Serve with cilantro garnish and spoon extra sauce over the chicken.