Smoky grilled meat and guava give this dish a tropical feel. Marinate the chicken and prepare the relish ahead of time, then barbecue when you’re ready or pack 'em up the next time you hit the beach. For a truly Pinoy experience, serve with Java Rice.
Serves 4 Prep Time 20 minutes, plus 6 hours marinating time Cooking Time 30 to 40 minutes
2 tablespoons ground cumin
1 tablespoon minced garlic
1 1/2 teaspoons salt
1 1/2 teaspoons liquid seasoning
1/2 teaspoon black pepper
1/3 cup fresh lime juice
3 tablespoons olive oil
4 chicken leg quarters
vegetable oil for grilling
steamed rice and lime wedges to serve (optional)
For the guava relish
3 cups peeled, seeded, and chopped native guava (about 1 1/2 kilos)
3/4 cup sugar
1/3 cup water
1/3 cup fresh orange juice
1 to 2 pieces cinnamon bark
1 In a bowl, mix together the cumin, garlic, salt, liquid seasoning, black pepper, lime juice, and olive oil. Place chicken in a shallow dish or a resealable bag. Add marinade and let chicken marinate for at least 6 hours or overnight.
2 Make the guava relish: In a medium saucepan, combine all the ingredients. Cook over low heat until guava is soft and the syrup is thick, about 15 minutes. Remove cinnamon bark. Set aside.
3 Brush chicken with vegetable oil. Grill over medium-hot charcoal, about 6 to 8 minutes per side.
4 To serve, arrange chicken on a platter and top with guava relish or serve relish on the side. Serve with steamed rice and lime wedges, if desired.
To turn leftovers of this dish into a sandwich and cheesy casserole, click here.
Photography by Aldwin Aspillera| Styling by Rachelle Santos
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