1 cup guava juice
1/2 cup water
1/2 cup red wine
1/2 teaspoon salt
1 tablespoon lime juice
1 kg chicken thighs with bone and skin removed
1/4 teaspoon black pepper
Avian seasoning blend to taste
For garnish
1 guava, peeled and sliced into thin wedges
1 cup guava juice
1/2 cup water
1/2 cup red wine
1/2 teaspoon salt
1 tablespoon lime juice
1 kg chicken thighs with bone and skin removed
1/4 teaspoon black pepper
Avian seasoning blend to taste
For garnish
1 guava, peeled and sliced into thin wedges
1
Season the chicken from the night before with lime juice, salt, black pepper, and avian seasoning blend
Let it rest for 1 hour
Pour the guava juice and red wine over the chicken and let it marinate overnight or until the next day
2
Preheat the oven to medium temperature
Place the chicken with its glaze in a baking dish
Roast, basting occasionally with the pan juices, for 1 hour or until golden brown
When the glaze starts to dry, add water and scrape the bottom of the baking dish with a wooden spoon
Remove from the oven and transfer to a serving platter
Garnish with guava slices
Serve with rice or green salad.
