Guava glazed chicken thighs

  • DifficultyEasy
240ml guava nectar
30ml rice wine vinegar
2 cloves garlic, minced
1/2 red onion, chopped fine
15g ancho puree
20g honey
Salt, to taste
Freshly ground pepper, to taste
15cm wooden skewers
900g boneless chicken thighs
1) Combine guava, vinegar, garlic, onion, ancho and honey in a small saucepan and reduce to 120ml.

2) Place 2 skewers through each thigh and season with salt and pepper. Brush with glaze and barbecue 4 minutes per side. Brush with glaze several times while on barbecue.

3) Cut each thigh in half and serve.

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