Habanero Chicken Recipes

HONEY HABANERO CHICKEN

Steps:

• Toss everything together in a tight-lidded container. Shake it around. Refrigerate 4-24 hours.
• Set oven to 425ºF. Arrange drumsticks in a baking dish and pour the marinade over. Bake 30 minutes.
• Flip drumsticks and baste with the pan drippings (Careful! Don't burn yourself!)
• Bake another 20 minutes or until the inside temperature of the biggest drumstick is 165ºF.

ROASTED HABANERO CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Place habanero pepper on a baking sheet and roast for 10 - 15 minutes or until soft.
• Combine roasted habanero pepper, olive oil, vinegar, garlic, salt, cilantro and lime juice in a food processor. Process until well blended.
• Place chicken in a bowl. Pour marinade over the top. Cover and refrigerate for at least 2 hours.
• When ready to cook. Preheat oven to 400 degrees.
• Place chicken in a baking dish or oven proof pan. Pour marinade over the top. Lay sliced onions around chicken. Cook in preheated oven for 35 - 40 minutes or until chicken is cooked through and browned.
• Transfer chicken to a serving platter and spoon sauce over the top. Serve.

JERK RUBBED CHICKEN THIGHS WITH HOME-MADE MANGO-HABANERO HOT SAUCE

Steps:

• Combine all spices in a small bowl. Rub the skin side of the chicken with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving. Serve fresh mango slices and Mango-Habanero Hot Sauce. Sprinkle leaves of cilantro on top.
• Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.

BEN'S HABANERO CHICKEN

Steps:

• Add chicken breasts to pan and sliced habanero and jalapeno.
• Add water and butter.
• Do a good sprinkling of ground red pepper and sprinkle on Garlic.
• Add about 10 to 15 drops of Franks Cayenne pepper sauce.
• Salt to your taste.
• Cook for 30 minutes on medium.
• Stir and add another sprinking of Cayenne pepper and about another 10 drops of pepper sauce then turn down heat and simmer another 10 minutes.
• Serve.
• The juice is delish served on mashed potatoes and field peas!

SLOW COOKER PINEAPPLE HABANERO PULLED CHICKEN

Steps:

• Place the chicken thighs in the base of a slow cooker. Add the diced pineapple, tomatoes, lime juice, cumin, paprika, garlic, bay leaves, habaneros, onion, salt and pepper. Stir ingredients to combine well.
• Cover and cook until the chicken is fully cooked and can be easily shredded, on high for 4 hours or on low for 6 hours.
• Remove the bay leaves and discard. Remove the chicken to a platter and use 2 forks to shred. Stir the chicken back into the sauce along with the chopped cilantro.
• Taste and adjust with additional salt and pepper.
• Serve with rolls, corn tortillas, and other toppings as part of a sandwich or taco bar.

HABANERO-CHICKEN SANDWICH

Steps:

• Heat grill to medium-high heat.
• Grill chicken 6 to 8 min. on each side or until done (165°F), topping with cheese and adding rolls, cut sides down, to grill for the last min.
• Cover bottom halves of rolls with lettuce; top with pico de gallo, chicken and avocados. Cover with tops of rolls.

MANGO-HABANERO CHICKEN WINGS

Steps:

• Rinse chicken wings and pat dry with paper towels. Place wings on a baking sheet and refrigerate to dry a bit more.
• Combine mango nectar, brown sugar, habanero peppers, soy sauce, sriracha sauce, and vinegar in a food processor. Mix until peppers are pureed; seeds will still be visible. Remove food processor lid carefully; the pepper fumes can be strong.
• Melt butter in a saucepan over medium heat. Add minced garlic; cook until fragrant, about 30 seconds. Add the mango-habanero mixture immediately; bring to a simmer, stirring frequently. Reduce heat to medium-low; add honey. Simmer, stirring frequently, until sauce is reduced by 75% and thickened to a glaze, 45 minutes to 1 hour. Remove from heat.
• Preheat the oven to 200 degrees F (95 degrees C).
• Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
• Coat wings lightly with cornstarch. Place 5 to 6 wings in the hot oil; fry until golden brown and crispy, about 8 minutes. Place wings on a paper towel to absorb excess oil; transfer to the preheated oven to keep warm. Repeat until all wings have been fried and drained.
• Place wings in a large bowl. Pour half the sauce over the wings and mix, coating the wings with the sauce. Continue adding the remaining sauce until you have coated the wings to your liking.