Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Guavaberry Glazed Chicken (Chicken roasted and glazed with a sweet-tart guavaberry liqueur reduction and Caribbean spices)

Serving Size: 4

Approximate Time

Prep 1 hr 15 min

Cook 30 min

Total 1 hr 45 min

Ingredients

- 4 bone-in, skin-on chicken thighs, approx. 7 oz (200 g) each
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 3 garlic cloves, minced
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (6 g) fresh thyme leaves or 1 tsp dried thyme
- 1/2 cup (120 ml) guavaberry liqueur or guavaberry syrup
- 2 tbsp (30 g) guavaberry jam or preserves (if available)
- 1/4 cup (50 g) packed light brown sugar
- 1/4 tsp (0.5 g) ground allspice
- 1/8 tsp (0.5 g) ground cinnamon
- 1 tbsp (15 ml) unsalted butter
- 1 small scotch bonnet or habanero pepper, seeded and finely chopped (optional for heat)
- 2 green onions, thinly sliced, for garnish
- Lime wedges, for serving

Instructions

1. Whisk together garlic, lime juice, olive oil, thyme, salt, and pepper in a bowl. Add the chicken thighs, turning to coat. Marinate in the refrigerator for at least 1 hour or up to 4 hours.
2. Preheat the oven to 400°F (200°C). Remove chicken from marinade and pat skin dry.
3. Heat an ovenproof skillet over medium-high heat and sear the chicken thighs skin side down until skin is deeply golden and crisp, about 6–8 minutes. Flip and cook 2 minutes more.
4. Transfer the skillet (or move chicken to a baking dish) to the oven and roast until an instant-read thermometer registers 165°F (74°C) in the thickest part, about 12–18 minutes depending on thigh size.
5. Meanwhile, make the glaze: in a small saucepan combine guavaberry liqueur, guavaberry jam, brown sugar, allspice, cinnamon, and the optional chopped pepper. Simmer over medium heat until reduced and syrupy, about 6–8 minutes. Whisk in butter off the heat to finish.
6. When chicken is cooked, brush generously with the guavaberry glaze and return to the oven for 2–3 minutes to set the glaze.
7. Rest the chicken 5 minutes, then garnish with sliced green onions and serve with lime wedges. Serve traditionally with rice and peas or plantains.