“My mother (like many Puerto Rican mothers) has always had a copy of Yvonne Ortiz’s A Taste of Puerto Rico in our kitchen,” writes chef and recipe developer Gabriella Vigoreaux. “I can tell which dishes she’s made the most because the book just naturally falls open to those recipes. Only during quarantine have I started using it myself, marking new territory with soffritto stains on the pages my mother managed to keep pristine all these years. I turn to it when I want to taste my grandmother’s and great-grandmother’s cooking with half of the effort. One of my go-tos is Ortiz’s guava barbecue sauce. Ortiz's recipe is wildly simple (four ingredients) with a single sentence procedure: ‘Thoroughly combine all the ingredients.’ It takes about five seconds to make but instantly conjures memories of childhood trips to the island, stopping at a kiosko for a pincho de pollo (chicken skewer) and licking the sticky sweet sauce from off my little fingers. My version is nothing like the original but it still brings me back just the same. I’ve slathered this sauce on ribs and whole fish and used it as a glaze for pork belly, but I will always like it best with chicken. This is just to say, you might want to double it.”
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What you’ll need
Small Bowl
$15 At Amazon
Cutting Board
$10 At IKEA
Chef's Knife
$34.53 At Amazon
Medium Pot with Lid
$155 At Amazon
Wooden Spoon
$7 At Amazon
Wire Rack
$23 At BA Market
Rimmed Baking Sheet
$32 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Recipe information
Yield
4 Servings
Ingredients
1
1
1
1
1
2
2
8–12
8
1
2
1
½
⅓
3
3
1
½
Preparation
Step 1
Mix together 1 Tbsp. achiote (annatto) powder or paprika, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. garlic powder, 1 Tbsp. ground coriander, 1 Tbsp. ground cumin, 2 tsp. dried oregano, and 2 tsp. freshly ground black pepper in a small bowl. Generously sprinkle seasoning all over 8–12 large chicken drumsticks or 4 thighs and 4 drumsticks (about 3 lb.). Let sit while you make the barbecue sauce. (If you have time, arrange chicken on a wire rack set inside a rimmed baking sheet and let chill, uncovered, overnight.)
Step 2
Assemble your ingredients: Chop 8-oz. guava or quince paste into ½" cubes (if using 8 oz. guava jelly, just add directly below, no need to prep). Peel and finely chop one 2" piece ginger and 2 garlic cloves. Finely chop 1 canned chipotle chile in adobo sauce.
Step 3
Bring guava paste, ginger, garlic, chipotle chile, ½ cup apple cider vinegar, ⅓ cup spiced or dark rum, 3 Tbsp. fresh lime juice, 3 Tbsp. ketchup, 1 Tbsp. soy sauce, ½ tsp. ground allspice and ¼ cup water to a simmer in a medium pot over medium-high heat, about 5 minutes. Reduce heat to medium and continue simmering, stirring occasionally, until guava melts and sauce is thick but pourable, about 10 minutes. Scoop out ½ cup sauce and set aside for serving.
Step 4
If grilling, prepare a grill for medium-high heat. Grill chicken, turning occasionally, until lightly charred, 15–20 minutes. Baste chicken with guava sauce and continue grilling, turning and basting often (try to use most, if not all, of the sauce) and moving to a cooler part of the grill if you have flare-ups, until cooked through and an instant-read thermometer registers at least 165° (we like the extra tenderness of bringing it to 175°, so feel free to go a bit further), 8–10 minutes longer.
Step 5
If baking, place a rack in very top position of oven and remaining rack in the middle. Heat broiler. Line a large baking sheet with foil and set a wire rack inside. Arrange chicken on rack and broil, undisturbed, until charred in spots, 5–7 minutes. Remove chicken from oven and turn over. Broil until other side is charred in spots side, 3–5 minutes. Brush chicken with guava sauce. Reduce oven temperature to 350° and move chicken to middle rack. Bake 10 minutes. Turn over and brush with more sauce. Continue cooking, basting with more sauce every few minutes (try to use most, if not all, of the sauce), until an instant-read thermometer registers 165° (we like the extra tenderness of bringing it to 175°, so feel free to go a bit further), 20–25 minutes longer.
Step 6
Transfer chicken to a platter and let rest 5–10 minutes. Serve with reserved guava sauce for dipping.
Step 7
Do ahead: Sauce can be made 1 week ahead. Cover and chill.
How would you rate Sticky Guava Barbecue Drumsticks?
Leave a Review
Reviews (22)
Back to TopThis is one of my all-time favorite recipes. It is spicy, savory, sweet, and delicious. I use my broiler on low turning the chicken every 8 minutes or so until it starts to char and then I start braising it with the reduced sauce. 10/10, every time my mom ships me guava jelly from Hawai’i I make it for all of my friends.
Alex
Denver, CO
5/28/2022
For the people who can’t seem to read well, the 4 ingredient recipe is referring to Ortiz’s. Read the article before making comments.
Anonymous
Charlotte, NC
4/11/2022
I tried this last week and it came so well. This is bang on and tasted so well!
Anonymous
India
9/22/2020
Literally. So. Good. The guava barbecue sauce is incredible - sweet and slightly tangy. The chicken is super moist and juicy. This definitely will be a repeat.
steph.pitsi
Toronto, Canada
9/13/2020
Made this last night and it was BOMMBBB! I will definitely be making this again. Finally a real #boricua writing Puerto Rican recipes.
Anonymous
San Juan
9/10/2020
I feel like I pitched this recipe last month.
JamiErriquezz
Fort Lauderdale, FL
9/10/2020
I feel like I pitched this recipe last month.
JamiErriquezz
Fort Lauderdale, FL
9/10/2020