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Guava Lollipop Chicken

A recipe by Julie-Ann Maughn

Difficulty Level: Medium

Prep Time: 60 minutes

Cooking Time: 55 minutes

Rest Time: 10 minutes

Total Time: 2 hours

Serves: 5

Guava Lollipop by Julie-Ann Maughn
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Utensils Needed:

  • knife

  • baking dish

  • measuring spoons

  • medium bowl

  • small saucepan


  • 10 chicken drumsticks

  • 3 tablespoons of bajan seasoning mix

  • ½ teaspoon paprika

Guava Glaze

  • ½ teaspoon paprika

  • ¼ teaspoon black pepper

  • ½ cup of guava jam

  • 2 tablespoons of water


Step 1

Cut around the thin end bone area of each drumstick with a very sharp knife. Separate the skin and the tendons attached to the small end of the drumstick. Once cut, push the meat down towards the thicker end of the drumstick. (take care with the small bone attached).

Step 2 Place the drumsticks into a zip lock bag along with the Bajan seasonings and paprika. Message the bag to evenly distribute the seasoning over the chicken. Refrigerate for 30 minutes or overnight to marinate.

Step 3 Remove chicken from the zip lock bag and place in a baking dish. Discard remaining marinate. Cover with foil and bake in the oven for 40 minutes. While the chicken is in the oven make the guava glaze.

Step 4: Guava Glaze

Add the guava jam, 2 tablespoons of water, paprika and black pepper to a small saucepan on medium to low heat.

Step 5 Allow the guava mixture to come to a boil and thicken slightly. Remove from the heat and transfer to a bowl to cool.

Step 6 Remove chicken from the oven after 40 minutes and drain any excess water from the dish. Toss the drumsticks in the guava sauce and return to the oven for an additional 10 to 15 minutes uncovered.

Step 7 Transfer your chicken to a serving platter and serve with your favourite side.


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