Directions:
- Blend 1 cup lime juice, garlic, achiote paste, oregano, and cumin in processor until smooth. Season marinade to taste with salt and pepper. Place marinade in medium bowl. Add chicken; stir to coat. Cover and refrigerate chicken overnight.
- Preheat oven to 400°F. Place chilies on small baking sheet. Roast until soft, about 20 minutes. Stem and seed chilies. Transfer chilies to processor. Add pureed guava, reserved guava syrup, cilantro, and remaining 1/2 cup lime juice. Process until smooth. Season sauce to taste with salt and pepper. Transfer to medium bowl. (Sauce can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Prepare barbecue (medium-high heat). Remove chicken from marinade. Divide chicken among 8 eight-inch metal skewers. Grill until chicken is cooked, turning once, about 7 minutes. Serve, passing guava sauce separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.54 Kcal (1020 kJ) | ||
| Calories from fat | 65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.22g | 11% | |
|---|---|---|---|
| Cholesterol | 100.34mg | 33% | |
| Sodium | 597.24mg | 25% | |
| Potassium | 633.96mg | 13% | |
| Total Carbs | 12.83g | 4% | |
| Sugars | 1.86g | 7% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 34.76g | 70% | |
| Vitamin C | 31.6mg | 53% | |
| Iron | 0.7mg | 4% | |
| Calcium | 40mg | 4% | |
| Amount Per 100 g | |||
| Calories | 85.02 Kcal (356 kJ) | ||
| Calories from fat | 22.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.52g | 11% | |
|---|---|---|---|
| Cholesterol | 35.03mg | 33% | |
| Sodium | 208.49mg | 25% | |
| Potassium | 221.31mg | 13% | |
| Total Carbs | 4.48g | 4% | |
| Sugars | 0.65g | 7% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 12.13g | 70% | |
| Vitamin C | 11mg | 53% | |
| Iron | 0.2mg | 4% | |
| Calcium | 14mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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