Name: Puerto Rican Chicken Skewers with Guava BBQ Sauce Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Puerto Rican
Ingredients: 12 boneless, skinless chicken thighs (about 4 1/2 pounds); 1 lime, freshly squeezed; 1/2 cup orange juice, freshly squeezed; 2 packets Goya Sazón (with achiote and culantro); 2 tablespoons seasoning blend (such as Trader Joe’s 21 Seasoning Salute or Goya Adobo); Kosher salt, to taste; 6 wooden skewer sticks, soaked in water; Guava BBQ sauce (see below); 2 cups ketchup; 1/4 cup water; 1/4 cup light brown sugar; 2 tablespoons apple cider vinegar; 2 tablespoons lemon juice, freshly squeezed; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 tablespoon Sriracha; 1 tablespoon chili-garlic sauce; 1 tablespoon onion powder; 5 cloves garlic, finely minced; 1 cup guava paste, cut into small pieces

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Introduction

These Puerto Rican Chicken Skewers with Guava BBQ Sauce offer a vibrant and flavorful twist on classic grilled chicken. Tender chicken thighs are marinated with citrus and traditional seasonings, then grilled and coated with a sweet and spicy guava-infused sauce. Perfect for summer barbecues or a festive dinner.

The image shows five skewers of grilled meat covered in a shiny red sauce, each skewer resting on a piece of crusty golden brown bread. The skewers lie on a large white oval plate, with sauce drips scattered around. Nearby, there is a white bowl full of red sauce and a brush with sauce on its bristles lying next to the plate. Two partially filled clear glasses of light beer and a can are placed around the plate. In the top left corner, several slices of bread rest on a wooden cutting board, all set against a white marbled surface with a gray striped cloth in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 boneless, skinless chicken thighs (about 4 1/2 pounds)
1 lime, freshly squeezed
1/2 cup orange juice, freshly squeezed
2 packets Goya Sazón (con achiote and culantro)
2 tablespoons seasoning blend (such as Goya Adobo or Trader Joe’s 21 Seasoning Salute)
Kosher salt, to taste
6 wooden skewer sticks, soaked in water
Guava BBQ sauce (see recipe below)

For the guava BBQ sauce

2 cups ketchup
1/4 cup water
1/4 cup light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons lemon juice, freshly squeezed
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon Sriracha
1 tablespoon chili-garlic sauce
1 tablespoon onion powder
5 cloves garlic, finely minced
1 cup guava paste, cut into small pieces

Instructions

Step 1: In a small bowl, combine the lime juice, orange juice, seasoning blend, Goya Sazón, and kosher salt. Set the marinade aside.
Step 2: Cut each chicken thigh into 8 cubes and toss the pieces into the marinade bowl. Massage the marinade gently into the chicken. Let it sit for at least 1 hour, preferably overnight for best flavor.
Step 3: Soak the wooden skewers in water for a minimum of 30 minutes to prevent burning during grilling.
Step 4: Thread 8 chicken cubes onto each skewer. Preheat your grill and place the skewers on it. Cook for about 15 minutes, turning as needed. Lightly brush the skewers with guava BBQ sauce, cook for another 5 minutes, then slather on another coat of sauce. The sauce should slightly char for added flavor.
Step 5: Serve the skewers hot, optionally placing a slice of French bread on top for a traditional touch.
For the guava BBQ sauce: In a saucepan, combine ketchup, water, brown sugar, apple cider vinegar, lemon juice, soy sauce, fish sauce, Sriracha, chili-garlic sauce, onion powder, garlic, and guava paste. Bring to a simmer and cook for 3-5 minutes until smooth and well combined.

Tips & Variations

For more vibrant color and flavor, be sure to use the Goya Sazón blend labeled “con culantro y achiote.” It adds a slight musky taste and a beautiful orange hue.
If you prefer a milder heat, reduce the amount of Sriracha and chili-garlic sauce in the BBQ sauce.
Chicken breasts can be used instead of thighs but may dry out faster, so watch the grill time closely.
Try adding grilled vegetables like bell peppers and onions on the skewers for added color and nutrition.

Storage

Store any leftover chicken skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the grill to avoid drying out the chicken. The guava BBQ sauce can be refrigerated separately for up to one week. Warm it slightly before serving for the best flavor.

How to Serve

The image shows five skewers of grilled meat coated in shiny red barbecue sauce arranged diagonally on a large white oval plate. Each skewer is threaded through thick, crusty pieces of bread at both ends, with the meat in the center showing charred spots and a glossy texture. The plate sits on a dark table with a white marbled texture underneath. To the right, there is a small white bowl filled with more barbecue sauce and a brush with sauce on its bristles resting on the plate. Near the bowl, there is a glass of beer and an open can of beer. The top right corner has another white plate with one skewer placed on it. In the top left, pieces of bread are stacked on a wooden board. A striped cloth is partially visible in the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the guava BBQ sauce ahead of time?

Yes, the guava BBQ sauce can be prepared a day in advance and refrigerated. This allows the flavors to meld even more, enhancing the overall taste.

What can I use if I can’t find guava paste?

If guava paste is unavailable, substitute with a combination of guava juice and a bit more sugar or honey to achieve sweetness, but the distinct guava flavor might be milder.