Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Guavaberry Glazed Chicken (Bone-in chicken roasted and finished with a sweet-tart guavaberry glaze typical of Caribbean island cooking)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Additional 2 hrs

Total 3 hrs

Ingredients

- 8 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (120 ml) guavaberry liqueur or guavaberry jam (if jam, loosen with 2 tbsp / 30 ml water)
- 1/3 cup (67 g) packed dark brown sugar
- 1/4 cup (60 ml) fresh orange juice
- 2 tbsp (30 ml) fresh lime juice
- 4 cloves (12 g) garlic, minced
- 1 tbsp (3 g) fresh thyme leaves (or 1 tsp / 1 g dried thyme)
- 1 scotch bonnet or habanero pepper, seeded and minced (or 1 tsp / 2 g crushed red pepper flakes)
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (optional, for thickening glaze)
- Fresh cilantro leaves and lime wedges for garnish

Instructions

1. Combine guavaberry liqueur or loosened jam, brown sugar, orange juice, lime juice, garlic, thyme, minced scotch bonnet, and soy sauce in a bowl; whisk until sugar mostly dissolves to make the marinade and glaze base.
2. Pat chicken thighs dry, season with salt and pepper, then place in a large bowl or zip-top bag; pour half of the guavaberry mixture over the chicken to marinate. Reserve the other half of the mixture refrigerated for glazing. Marinate at least 2 hours or up to overnight.
3. Preheat oven to 400°F (200°C). Heat vegetable oil in a large ovenproof skillet over medium-high heat until shimmering.
4. Remove chicken from marinade (discard used marinade) and sear thighs skin-side down in batches until golden brown, 4–5 minutes per side. Transfer seared thighs back to the skillet skin-side up.
5. Spoon any rendered fat aside, then roast the skillet in the oven for 20–25 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
6. Meanwhile, warm the reserved glaze in a small saucepan over low heat; if you prefer a thicker glaze, whisk the cornstarch slurry into the simmering glaze and cook until glossy and slightly thickened, about 1–2 minutes. Stir in butter until melted and smooth.
7. During the last 5–8 minutes of roasting, brush the chicken generously with the warm guavaberry glaze, then return to oven to set the glaze and caramelize edges.
8. Remove chicken from oven, brush with a final thin coat of glaze, rest 5 minutes, then garnish with cilantro and lime wedges. Serve hot with rice, plantains, or local-style sides.