Ingredients
- 1 cup guava nectar
- 2 tablespoons rice wine vinegar
- 2 cloves garlic, minced
- 1/2 red onion, chopped fine
- 1 tablespoon ancho puree
- 1 tablespoon honey
- Salt, to taste
- Pepper, to taste
- 6-inch wooden skewers
- 2 pounds boneless chicken thighs
Directions
Combine guava, vinegar, garlic, onion, ancho and honey in a small saucepan and reduce to 1/2 cup. Place 2 skewers through each thigh and season with salt and pepper. Brush with glaze and grill 4 minutes per side. Brush with glaze several times while on grill. Cut each thigh in half and serve.
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By leeaat
on March 14, 2012
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We had this with chicken breast tenders (what was in the fridge cooked on the stovetop, super yummy- we had no leftovers!
By gomezjoanne_2983036
Evergreen, CO
on April 02, 2009
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This was really good. I really enjoyed the sweetness of this, though it wasn't as sweet as I thought it might be with the nectar and honey. Didn't grill, but browned the thighs in a a cast iron skillet and then finished cooking in the glaze. I really liked the way it caramelized on the thighs, even without grilling. Yummy.
By joann_5849566
Studio City, CA
on August 01, 2006
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This is so easy and delicious. I've made it at least 15 times in the last couple of years.
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