This sweet and tangy barbecue sauce is a combination of the unique flavors making up our Kansas City Barbecue Rub and guava.
Our favorite part of this sauce? It hits sweet at first but finishes with a little heat and all the tang from the vinegar and lime juice ! If you prefer it a little less sweet, cut the amount of guava paste in half and substitute with equal parts tomato paste.
Okay, let's talk gauva paste. We sourced ours from a local bodega, but you can also find it online if you're having a hard time sourcing locally.
Makes 1.5 cups sauce + 4-6 servings chicken
Ingredients:
- 8 oz. guava paste, cubed (see our note above about this ingredient)
- 1 cup tomato sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons freshly squeezed lime juice (from about 2 limes)
- 1 tablespoon Worcestershire sauce
- 3 tablespoons SKORDO Kansas City Barbecue Rub
- 1.5 lbs. chicken drumsticks
Directions:
- Prep the barbecue sauce. We made ours a day ahead and refrigerated to let all the flavors meld together, but you can make this before cooking.
- French the chicken drumsticks. Just above the thickest part of the drumstick, use a knife to cut through the meat, about 1-in. from the end of the bone. Then scrape off the small piece of skin and meat from the bone. Now you have chicken lollipops!
- Coat the lollipops generously, all over, with the sauce.
- Set your grill to medium heat and add lollipops to direct heat. Turn often and cook until done, internal temp. should read 165F. There should be a good char on the skin and sauce should be sticky! If you don't want the char, cook on indirect heat until chicken reaches same temperature (this may take a little longer, around 20-25 minutes).
- Plate and serve. Enjoy!