"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-16-2014, 06:48 PM   #1
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,178
Hawaiian Guava Chicken

Hawaiian Guava Chicken

1 can frozen Guava Juice concentrate, defrosted
½ C. Ketchup
½ C. Sugar
½ C. Soy Sauce
½ C. Oyster Sauce
¼ tsp. Chinese Five Spice
1 Garlic clove, smashed
5 pounds Chicken Thighs (I use boneless-skinless)

Mix together the first seven ingredients
Pour over the Chicken and marinate for 24 hours
Grill or broil, using the marinade to baste the Chicken
Serve either hot or at room temperature, great for a backyard barbecue, a picnic or a potluck.

*Cook’s note-Guava Juice concentrate can be found in Asian and Hispanic markets


Name:   guava chicken.JPG
Views: 452
Size:  32.0 KB

Kaneohegirlinaz is offline   Reply With Quote
Old 08-16-2014, 07:02 PM   #2
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,088
Ooooh.....sounds yummy! Thanks, kgirl!
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 08-17-2014, 03:20 AM   #3
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,178
This dish is excellent with Hawaiian Fried Rice (I never knew that this was considered Hawaiian before)


Name:   hawaiian fried rice.JPG
Views: 159
Size:  33.2 KB
Kaneohegirlinaz is offline   Reply With Quote
Old 08-17-2014, 10:11 AM   #4
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,042
Hawaiian Guava Chicken



K-girl, what's in your Hawaiian fried rice?
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 08-17-2014, 12:33 PM   #5
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,178
Gee @Dawgluver, that's another recipe that I'll have to think about (Kayelle was looking for Lomi Lomi Salmon to go with her Kalua Pork)
I'd have to say it's more of a technique as a recipe though... I'll get back to y'all...
Kaneohegirlinaz is offline   Reply With Quote
Old 08-17-2014, 12:36 PM   #6
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,178
Quote:
Originally Posted by Cheryl J View Post
Ooooh.....sounds yummy! Thanks, kgirl!
Do try this style of BBQ Chicken Cheryl J, it's such a staple item in any kitchen in Hawaii. I feel that using the juice concentrate rather than some other recipes that utilize jelly or jam, imparts a much more pronounced guava flavor. Very nice, not overwhelming at all though.
Kaneohegirlinaz is offline   Reply With Quote
Old 08-17-2014, 01:42 PM   #7
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
I can't wait to try this recipe Kgirl !! Thighs are my favorite on the grill, although wings are a close second. Have you ever found Passion Fruit concentrate? I have a passion for Passion Fruit.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-17-2014, 01:49 PM   #8
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,178
@Kayelle, why yes, yes I have, even POG (passion, orange, guava) at Walmart and I think it was Safeway or was it Fry's ... but mostly I go to this 'Asian Market' (I'm not fond of that term they use here) we found about an hours drive away ... note to self-need to take a ride again to restock
Do let me know if you and Braddah Steve try this recipe, very ono~licious
Kaneohegirlinaz is offline   Reply With Quote
Old 08-17-2014, 01:55 PM   #9
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
Quote:
Originally Posted by Kaneohegirlinaz View Post
@Kayelle, why yes, yes I have, even POG (passion, orange, guava) at Walmart and I think it was Safeway or was it Fry's ... but mostly I go to this 'Asian Market' (I'm not fond of that term they use here) we found about an hours drive away ... note to self-need to take a ride again to restock
Do let me know if you and Braddah Steve try this recipe, very ono~licious
Oh my gosh....they have POG at Walmart? We drink gallons of it when we're in Hawaii. I looked at Amazon for just PF concentrate....$95.00 includes shipping. Gulp, I don't think so.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-17-2014, 04:23 PM   #10
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,088
Quote:
Originally Posted by Kaneohegirlinaz View Post
Do try this style of BBQ Chicken Cheryl J, it's such a staple item in any kitchen in Hawaii. I feel that using the juice concentrate rather than some other recipes that utilize jelly or jam, imparts a much more pronounced guava flavor. Very nice, not overwhelming at all though.
Oh, I definitely will, kgirl. Sounds great! I'll have to be on the lookout for the frozen guava juice, hopefully I can find it here.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 08-18-2014, 06:50 AM   #11
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,445
Do you heat the marinade to a boil before using it to baste? I didn't see if you mentioned it.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 08-18-2014, 11:15 AM   #12
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,178
Quote:
Originally Posted by CraigC View Post
Do you heat the marinade to a boil before using it to baste? I didn't see if you mentioned it.
No Craig C, I don't, I baste about half way through the cooking process. I like to grill our chicken, so after I turn the meat I baste.
I suppose if you want to cook the marinade prior to basting, by all means, go ahead, it couldn't hurt.
My BIL makes this when we to the beach for the day. What he does is actually dunk the bone-in-skin-on pieces in the ziptop baggie that he brings the chicken in, just as he's about to turn and then back on the little charcoal hibachi that he brings along too.
My SIL makes the Fried Rice.
I bring something green, just to round it all out.

MAN! Let's GO BEACH!!
Kaneohegirlinaz is offline   Reply With Quote
Old 08-18-2014, 11:44 AM   #13
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
For food contamination reasons, it's never a good idea to use a marinade for basting unless it's been boiled first. You can also save some marinade aside for basting that's never been in contact with the raw meat.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-18-2014, 07:45 PM   #14
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,178
Thumbs up

Quote:
Originally Posted by Kayelle View Post
For food contamination reasons, it's never a good idea to use a marinade for basting unless it's been boiled first. You can also save some marinade aside for basting that's never been in contact with the raw meat.
That's an excellent idea Kayelle!
I never thought about that and
no one ever mentioned that to me.
I just followed my elders lead,
but then that's why I came here to DC to begin with,
to learn more about food!
I'm doing just that the next time I make this recipe,
there is plenty of marinade to set aside.
So many mahalos, thanks Kayelle!
Kaneohegirlinaz is offline   Reply With Quote
Old 08-18-2014, 07:52 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,732
Quote:
Originally Posted by Kayelle View Post
For food contamination reasons, it's never a good idea to use a marinade for basting unless it's been boiled first. You can also save some marinade aside for basting that's never been in contact with the raw meat.
Good catch Kayelle. There's a good chance the chicken and the grill environment are hot enough to eliminate any danger but it's simple enough to avoid the issue by boiling. Then you could possibly use it a a dipping sauce at the table too.

I have a recipe for Pinoy Pork BBQ that has a double duty marinade/basting sauce. The recipe calls for it to be brought to a boil after draining it from the meat so it's safe to use as a basting sauce on the grill.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-18-2014, 08:01 PM   #16
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
Quote:
Originally Posted by Kaneohegirlinaz View Post
That's an excellent idea Kayelle!
I never thought about that and
no one ever mentioned that to me.
I just followed my elders lead,
but then that's why I came here to DC to begin with,
to learn more about food!
I'm doing just that the next time I make this recipe,
there is plenty of marinade to set aside.
So many mahalos, thanks Kayelle!
I'm so glad you were not offended Kgirl. I wouldn't want to do that and I worried about it. I don't think I'd worry so much if you were cooking fish, but commercial chicken these days can be down right scary.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-23-2014, 10:47 PM   #17
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,178
Quote:
Originally Posted by Dawgluver View Post


K-girl, what's in your Hawaiian fried rice?
http://www.discusscooking.com/forums...ml#post1382296

these two dishes go so well together
Kaneohegirlinaz is offline   Reply With Quote
Old 08-23-2014, 10:48 PM   #18
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,042
Thanks!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 08-24-2014, 11:14 AM   #19
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,601
This sounds very good. If can't find the frozen concentrate would it work to use regular guava juice and just simmer it to concentrate it?
__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 08-24-2014, 01:12 PM   #20
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,178
Quote:
Originally Posted by purple.alien.giraffe View Post
This sounds very good. If can't find the frozen concentrate would it work to use regular guava juice and just simmer it to concentrate it?
Ya know ... I did try this method and I, stressing on the I, was not as happy with the outcome.
Maybe I just didn't use enough reduce guava juice.
A can of frozen concentrate is what? 12 ounces right?
That could be the key.
I may need to experiment with this
Kaneohegirlinaz is offline   Reply With Quote
Reply

Tags
chicken, hawaii, hawaiian, recipe

Hawaiian Guava Chicken [SIZE="3"][U]Hawaiian Guava Chicken[/U][/SIZE] 1 can frozen Guava Juice concentrate, defrosted ½ C. Ketchup ½ C. Sugar ½ C. Soy Sauce ½ C. Oyster Sauce ¼ tsp. Chinese Five Spice 1 Garlic clove, smashed 5 pounds Chicken Thighs (I use boneless-skinless) Mix together the first seven ingredients Pour over the Chicken and marinate for 24 hours Grill or broil, using the marinade to baste the Chicken Serve either hot or at room temperature, great for a backyard barbecue, a picnic or a potluck. *Cook’s note-Guava Juice concentrate can be found in Asian and Hispanic markets [ATTACH]21693[/ATTACH] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 06:58 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.