Sweet And Sour Guava Chicken

Shanna

Easy Coconut Sticky Rice

Print Recipe

Servings 6 -8

Ingredients

2 C Hawaiian Sun guava nectar
2 cloves garlic peeled and minced
2 teaspoon fresh ginger peeled and minced
⅓ c organic Ketchup
2 tablespoon Aloha Shoyu
⅓ c Rice Vinegar
2 teaspoon Sriracha
1 tablespoon Tamarind Paste
2 tablespoon simple syrup *
½ teaspoon sea salt
2 teaspoon arrow root starch
3 lbs boneless chicken thighs each cut into 2-3 pieces about 2” each

Instructions

Place the chicken in an airtight container and pour the can of guava juice over it. Let marinade 6-8 hours up to overnight. Bring to room temp once ready to grill.

For the sauce:

In a saucepan over medium heat combine all the ingredients except the arrow root starch and chicken. Bring to a boil and lower to a simmer and cook 15-20 min until reduced. Strain out the garlic and ginger and return to heat. Once reduced mix the arrowroot starch with a little water until dissolved and then add to the sauce while stirring and bring to a boil until thickened. Remove from heat and let cool
Preheat your bbq or if using a charcoal grill prep according to your grill’s directions. Skewer the chicken thighs and baste with sauce. Grill turning every few minutes, basting with sauce as your turn them. Grill for 10 min or until chicken is cooked.

Notes

*simple syrup is 1:1 water to sugar boiled then cooled. Make 1 cup sugar to 1 cup water and keep in a container in the fridge for other uses. Serve with coconut sticky rice and grilled veggies. For the grilled veggies we chopped up bell pepper, onion and pineapple tossed in a little sunflower oil and seasoned with NOH Hawaiian garlic herb season salt. Stirring often in the grill pan until lightly cooked. Serve hot