Pink Flamingo Guava-Orange Chicken Skewers
Chicken pieces get a glossy guava, Florida orange, and lime glaze with a mild garlic-cumin flavor.
Food safety
Use a food thermometer to confirm chicken reaches 165°F (74°C). Keep raw chicken and its utensils separate from ready-to-eat food.
Equipment
- Baking sheet
- parchment
- small saucepan
- four metal or soaked wooden skewers
- thermometer
Ingredients (for 4 servings)
- 1½ lb boneless, skinless chicken breast, cut into 1-inch pieces (680 g)
- ¼ cup guava paste, chopped (60 g)
- 2 tablespoons Florida orange juice
- 1 tablespoon fresh lime juice
- 1 teaspoon minced garlic
- ½ teaspoon ground cumin
- 1 tablespoon neutral oil
- ¼ teaspoon salt
- 1 orange, cut into wedges, optional garnish
- Black pepper
- 1–2 tablespoons warm water to loosen the glaze
Directions
Heat oven to 425°F (220°C). Line a rimmed baking sheet with parchment. If using wooden skewers, soak them in water for 20 minutes.
In a small pan, warm guava paste, orange juice, lime juice, garlic, and cumin over low heat, stirring until smooth. Add warm water a little at a time if needed.
Thread chicken pieces onto skewers, brush lightly with oil, and season with salt and pepper.
Bake 10 minutes. Brush with glaze made with a clean utensil, turn the skewers, and bake 5–8 minutes more, until the thickest chicken piece reaches 165°F (74°C).
Serve with any unused glaze on the side; never serve glaze that touched raw chicken.
Skill taught
Making a quick fruit glaze and applying it safely.
Affordable substitution
Use boneless chicken thighs or guava jam in place of guava paste; reduce any extra sweetener.
Party option: Make a double batch and serve on a platter with orange wedges; keep the cooked skewers warm or chilled safely.
Relaxed option: Skip skewers and bake the chicken pieces on the lined sheet for an easy appetizer bowl.
Leftovers and storage
Refrigerate leftovers within 2 hours in a covered container for up to 3 days.