Roasted Habanero Chicken Recipes

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OVEN-ROASTED CHICKEN THIGHS WITH ROASTED PINEAPPLE HABANERO SAUCE



Oven-roasted Chicken Thighs with Roasted Pineapple Habanero Sauce image

Oven-roasted Chicken Thighs is a super easy recipe perfect for weeknight family dinners or weekend summer barbecues. This effortless recipe has only two ingredients and takes only 30 minutes to make. Moist, sticky, sweet and spicy, the secret ingredient for these Roasted Chicken Thighs is our Roasted Pineapple Habanero Sauce from Terrapin Ridge Farms.

Provided by Carlos Leo

Categories     Dinners

Time 35m

Yield 3

Number Of Ingredients 3

6 chicken thighs, bone-in & skinless
1/2 jar Roasted Pineapple Habanero Sauce
salt & pepper

Steps:

  • Preheat oven 400F
  • Sprinkle salt & pepper on the chicken thighs
  • Pour the Roasted Pineapple Habanero Sauce over the chicken and coat all the pieces with the sauce.
  • After 15 minutes brush more of the sauce.
  • Roast for 30 minutes or until the chicken is cooked

Nutrition Facts : Calories 399 calories, Sugar 7 g, Sodium 363.5 mg, Fat 12.5 g, Carbohydrate 7.8 g, Protein 59.2 g, Cholesterol 281 mg

ROASTED HABANERO CHICKEN



Roasted Habanero Chicken image

A chicken recipe that highlights the spicy sweetness from roasted habanero peppers. From Life's Ambrosia.

Provided by Barbell Bunny

Categories     Chicken

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 9

1 habanero pepper, cut in half, seeds removed
1/2 cup olive oil
1/4 cup white vinegar
3 garlic cloves, minced
2 teaspoons salt
1 teaspoon cilantro, chopped
1 tablespoon lime juice
6 chicken drumsticks
1/2 medium onion, sliced

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 CHICKEN WITH ROASTED MANGO AND HABANERO CHILES



Jerk Chicken with Roasted Mango and Habanero Chiles image

Provided by Tyler Florence

Categories     main-dish

Time 2h42m

Yield 4 servings

Number Of Ingredients 23

1 tablespoon whole allspice
1 tablespoon black peppercorns
1 small cinnamon stick
2 cloves
1 teaspoon freshly ground nutmeg
2 medium onions, coarsely chopped
4 scallions, coarsely chopped
1/2 Scotch bonnet pepper, seeded and chopped
4 cloves garlic, coarsely chopped
1 (1-inch) piece fresh ginger, peeled and sliced
1 tablespoon chopped fresh thyme leaves
1/2 cup tamarind paste
1/2 cup brown sugar
2 limes, juiced
1/4 cup extra-virgin olive oil, plus more if needed
Kosher salt and freshly ground black pepper
1 (3 1/2 to 4 pound) chicken, cut into 10 pieces
2 tablespoons extra-virgin olive oil
2 mangoes, peeled and cubed
1 habanero pepper, chopped
4 scallions, chopped
4 sprigs thyme
Cilantro leaves, for garnish

Steps:

  • In a small skillet over medium heat, add the allspice, peppercorns, cinnamon stick, cloves, and nutmeg. Toast for 1 to 2 minutes, just until you start to smell them. Place in a spice mill or clean coffee grinder and process to a powder. Add all remaining marinade ingredients to a blender, top with spice mixture, and season with salt and pepper. Puree until smooth, adding more olive oil if needed. Wash and dry chicken pieces and place in a shallow dish. Pour jerk sauce over chicken; cover and marinate at least 2 hours or overnight.
  • Heat the oven to 350 degrees F.
  • Add the oil to a large skillet over medium-high heat. Brown the chicken on both sides. Add the mango, habanero, scallions, and thyme. Place in the oven and cook for 15 to 20 minutes or until the chicken is cooked through. Garnish with cilantro.
  • Note: Scotch bonnets and habaneros are very hot peppers. Gloves should be worn when cutting and handling peppers to protect the skin. Wash your gloves and your hands after handling hot peppers. Avoid allowing your fingers to come into contact with your eyes or other sensitive body parts. Make sure knives and cutting surfaces are thoroughly cleaned.

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