PINCHOS WITH GUAVA BBQ SAUCE

Makes 6 servings

From “Diasporican: A Puerto Rican Cookbook” (Ten Speed Press), by Illyanna Maisonet, who writes: “Mami and I knew we were officially lost as we drove down the Carretera 2, cutting through Manatí, when we saw the Walmart. We turned off the main highway. And turned. And turned. Finally, my mom spotted a trailer on the side of the road. It was hoisted on cinder blocks with a sign out front: PINCHOS DE POLLO 3x5$. Before I knew it, my mom had power-walked toward the trailer. When the vendor saw us, he pulled a couple of marinated chicken skewers out of his Cambro food carrier and set them over the charcoal grill. The chicken danced and sizzled as it turned Hawaiian Tropic gold. He then slathered the skewers in quintessential Puerto Rican guava BBQ sauce, and the sugars immediately started to caramelize and pop, lacquering the chicken. He placed a slice of French bread on top of each skewer and handed them to us. The chicken was thick and luscious, sweet, tangy and sharp, the guava sauce a perfect counter to the rich dark meat. This is my genuflection to that vendor; my recipe is bright with fresh citrus, spicy with sriracha, and complex with fish sauce.”

• Juice of 1 lime

• ½ cup orange juice

• 2 tablespoons sazón

• 2 tablespoons mixed herb blend (such as Mrs. Dash Table Blend or Trader Joe’s 21 Seasoning Salute)

• Kosher salt

• 6 boneless, skinless chicken thighs

GUAVA BBQ SAUCE

• 2 cups ketchup

• ¼ cup water

• ¼ cup packed light brown sugar

• 2 tablespoons apple cider vinegar

• 2 tablespoons lemon juice

• 1 tablespoon soy sauce

• 1 tablespoon fish sauce

• 1 tablespoon chili-garlic sauce

• 1 tablespoon sriracha

• 1 tablespoon onion powder

• 5 garlic cloves, finely minced

• 1 cup guava paste (from a concentrated block), cut into small pieces

• 6 slices French bread

In a large bowl, combine the lime juice, orange juice, sazón and herb blend; season with salt and stir to mix into a marinade.

Cut each chicken thigh into eight cubes, adding to the bowl of marinade as you go. When all the chicken has been cut, massage the marinade into the chicken. Let marinate at a cool room temperature for 1 hour or in the fridge for up to overnight.

Preheat a grill to medium-hot. Soak six wooden skewers in water for 30 minutes.

To make the sauce: In a medium saucepan over low heat, combine the ketchup, water, brown sugar, vinegar, lemon juice, soy sauce, fish sauce, chili-garlic sauce, sriracha, onion powder, garlic and guava paste and bring to a simmer. Let simmer for 3 to 5 minutes.

Thread eight chicken cubes onto each skewer. Grill the chicken for 15 minutes, then lightly bathe the skewers in BBQ sauce and cook for 5 minutes more. Slather with another coat of sauce and cook for an additional 5 minutes. The sauce should be slightly charred.

Cap each skewer with a slice of French bread and serve immediately.