Honey Habanero Chicken Recipes

HONEY HABANERO CHICKEN

Honey Habanero Chicken image

Provided by Hilah

Number Of Ingredients 2

Ingredients

1.75 - 2 pounds chicken drumsticks 3 tablespoons lime juice 2 tablespoons melted butter 2 tablespoons honey
1.5 teaspoons salt 2 cloves garlic, minced 1 habanero pepper, sliced or minced

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.

HONEY BREAST OF CHICKEN WITH ORANGE AND TOMATILLO-HABANERO SALSA

Honey Breast of Chicken with Orange and Tomatillo-Habanero Salsa image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

Ingredients

4 boneless chicken breast halves
1 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh oregano leaves
1 pinch chopped fresh lavender, optional
1/4 teaspoon chopped fresh sage leaves
Salt and fresh ground pepper
1 tablespoon all-purpose flour, for dusting
1 teaspoon olive oil
1/2 cup freshly squeezed orange juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 teaspoon chopped fresh thyme leaves
Tomatillo-Habanero Salsa, recipe follows
1 habanero, stemmed and minced
1 scallion, chopped
1 onion, chopped
4 tomatillos, chopped
1 tablespoon chopped fresh oregano leaves
1 clove garlic, minced
2 tablespoons chopped fresh cilantro leaves
Salt

Steps:

Preheat the oven to 350 degrees F. Wash the chicken breasts. Keep the skin on until after the chicken is cooked, as it keeps the breasts moist. Place an oven proof saute pan over a medium high burner. Season the chicken breasts with the herbs, salt, and pepper. Sprinkle the flour on a plate or tin and dredge the breasts in flour. Set aside until the pan is hot. Add the olive oil to a hot saute pan and place the breasts skin side down to sear in the juices. Cook 3 to 4 minutes or until the skin side is a little golden. Turn the breasts over and place in the preheated oven to finish the cooking, about 12 to 15 minutes. You may need to periodically turn the breast over to ensure even color. This is the time to make the Tomatillo Salsa. Set it aside so you can serve it at room temperature. Cover and refrigerate the unused portion. Test the chicken with a knife to see if it is completely cooked through. If the juice that flow from the meat near the bone is perfectly clear the chicken is ready. If not, put it back in the oven until the juices are clear. When the breasts are ready, remove from the hot saute pan. Place the pan over a burner on medium heat. Add the orange juice and honey and cook, simmering and stirring 2 minutes, to thicken. Stir in the mustard and the thyme and remove the pan from the heat and set aside. Remove the skin from the breasts, if you're watching the tummy or ticker. Place 2 ounces of the Tomatillo sauce in the center of the 4 warmed plates. Arrange the breasts on top of the sauce in each plate. Drizzle the hot orange mustard sauce equally over the breasts and garnish with the herb sprigs. Serve with Saffron rice and fresh steamed corn.
Place all of the ingredients in a food processor and pulse until chunky. Season to taste and set aside until ready to use.

HABANERO HONEY

Habanero Honey image

Warning, when handling habaneros, wear rubber gloves and glasses or goggles. When cooking, always cover or use the stove vent fan. The honey acts as a preservative, allowing you to use the peppers to cook with through the winter and the peppers prevent the honey from crystallizing. The honey makes for a unique spread on toast or muffins. The honey can also be used as part of a glaze for turkey, ham, or pork roast. Michael D. King. ICQ 12724999.

Provided by Michael D. King

Categories Very Low Carbs

Time 1h

Yield 1 cup

Number Of Ingredients 2

Ingredients

habanero pepper, stemmed halved and seeded
good local honey (unpasteurized from your local beekeeper)

Steps:

Take a sterilized canning jar (I use 8 oz jelly jars) and fill half way up with honey.
Stuff as many pepper halves as you can into the jar, taking care not to trap air.
Fill the the rest of the jar with honey and put on lid tightly. Don't worry about the seal, you'll be opening it again before you're done.
Vibrate the jar(s) to allow any trapped air to get to the top (I put my jars on top of the washer during the spin cycle).
Allow to sit for 2 or 3 days.
Open the jars to release any trapped air/outgassing from the peppers, reseal and store in a cool dry place.

Nutrition Facts :

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