Produce Sale is an ongoing series. What happens is I go to the grocery store or the farmer’s market and find vegetables or fruit that are on sale or super cheap and regardless of whether I have ever cooked with it before, I buy it and find a recipe for it.
This time I went grocery shopping the peppers were on sale. I have never cooked with habanero peppers, so I grabbed 5. So, this is not the first recipe I will be using them in, because this one only calls for one pepper. Opps, I liked this though so hopefully everything else I use them for will turn out just as awesome.
This was really tasty. The original recipe called for wings, I had some chicken breasts sitting around that I needed to use up.
It has a nice spice to it, but is not overpowering. I totally recommend it. Even if you don’t like spicy things, this will be fine.
Caribbean Chicken Breast
- 1 habanero, seeded and chopped
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoon sugar
- 2 teaspoons fennel seed
- 2 teaspoons cayenne pepper
- 2 teaspoons allspice
- 2 teaspoons dried thyme
- 1 teaspoon ground ginger
- 4 garlic cloves, chopped
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- 1/4 cup orange juice
- 4 chicken breasts
1. In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.
2. Preheat oven to 350 degrees F. Remove chicken from bag and place on the baking sheets. Bake 30 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes.
3. When the chicken is done cooking brush it with the glaze. Serve with veggies or rice.
This recipe is adapted from Aggie’s Kitchen.