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:

  1. 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.
  2. 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!
  3. Coat the lollipops generously, all over, with the sauce. 
  4. 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).
  5. Plate and serve. Enjoy!

 

Team Skordo

shop The Blends + Rubs