Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Roasted Habanero Chicken
Ryan once said to me “you make a lot of chicken”. I suppose that is true. I do make a lot of chicken. I like chicken. I like chicken curry, fried chicken, chicken sandwiches, grilled chicken and Lord knows I love me some chicken wings and wings and wings and wings. However, despite the frequency that chicken graces our dinner table we seem to gobble it up each time. This recipe showcasing the spicy sweetness that you get from roasting habanero peppers is no exception.
When you read the word “habanero” in a recipe title do cartoon images of yourself with steam coming out of your ears and sweat dripping off your face flood your mind? No? Well maybe that’s just me. But weird imagery aside, you don’t have to worry about that with this dish. Yes, there is a habanero in it. Yes, habaneros are the spicy pepper. Yes, eating one raw straight off the vine would probably make you cry. But in this dish, the seeds are removed, and the habanero roasted leaving you will a spicy yet sweet burst of flavor that is perfect with this chicken.
Note: This chicken requires marinating for at least 2 hours. Plan ahead.
Roasted Habanero Chicken
Ingredients
Ingredients:
- 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 dried cilantro or 1 tablespoon fresh
- 1 tablespoon lime juice
- 6 chicken drumsticks rinsed and pat dry.
- 1/2 medium onion sliced
Instructions
- 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.
Notes
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Oklahoma
October 9, 2023 at 4:20 amI can’t believe this recipe only has one 5-star review, it is excellent! I’ve been making it for years and my family loves it. Sometime I grill the chicken, but I always serve it with mashed potatoes. Please try this, you won’t be disappointed.
Deseree
October 9, 2023 at 11:27 amThank you so much for your nice comments!! I am so happy you enjoy this! I too would serve with mashed potatoes, that sounds fab :)
A-A-Ron
July 4, 2020 at 9:04 pmThe seeds of a pepper isn’t where the capsicum is located (common misconception) but the “white” placenta (lighter colored inner parts or ribs the seeds grow from) that hold the most heat. I grow the hottest peppers on earth and if your slice mature peppers in two you’ll actually see capsaicin oil sweating from the inside of the peppers walls and on the placenta in the hottest of chillis. If you scrape and remove the “innards” you essentially remove a majority of the heat on midrange heat peppers like the “milder habaneros”. Of course on the hottest like Trinidad scorpions and Ghost peppers (Bhut Jolokia) Morugas, 7 Pot, Reapers, Nagas, you can’t really remove the heat because these peppers create so much oil you’re just spreading it around anyway and there is NO escaping their burn. A few habanero varieties I grow are twice as hot as normal store bought genetics and at 800k scoville you aren’t getting rid of that heat either. My hottest grown run around 1,800,000 to 2 MILLION Scoville Heat Units which is non-lethal weapons grade heat (pepper or OC spray) and biting into one raw is like eating a lump charcoal burning from the grill once the brain registers what the mouth and throat are getting hit with and the only way to describe it is burning coals and a redwasp stinging you in your mouth, tongue, throat in the worst cases but you eventually “get use to it”… I love chasing the heat. The benefits to the treatment of nerve damage, depression, they even help treat and manage digestive issues in some, arthritis, neuropathy and the endorphine release gives one a sense of well being that is natural and the best “high” one could ever experience. (I’ve gotten help dealing with ALL the above listed heath issues from peppers). Some I know have described losing time and almost leaving their body with intense euphoria that only dangerous illegal drugs could ever touch. Anyway, if you find yourself enjoying the endorphine release feeling eating hot peppers can give you (besides tasting excellent and habaneros are one of my absolute favorite with its sweet, fruity heat) then stay at it because the benefits are well worth the temporary burn or “minor pain” from the exceptional harmless euphoria and heath benefits they generate.
Diana
October 27, 2010 at 4:08 pmOKay , just made this AGAIN with whole chicken legs. So yummy- served with Angel Hair Pasta and roasted Broccoli. I am Obsessed.
Deseree
October 21, 2010 at 6:34 pmHey Diana I see you made it before I got the chance to get back to you. Sorry about that! I’m glad you liked it :) Did you end up using drumsticks or did you try other chicken pieces? I think you could use your favorite parts of the chicken. If you go the boneless, skinless route the cooking time will be a lot less.
Diana
October 21, 2010 at 3:16 pmOkay, just made this. Great Dish- and not a bit Spicy! Served w/ Egg noodles and grilled squash. (wish I had left-overs.)
Diana
October 21, 2010 at 5:19 amWhat other parts of the chicken can you use? Does the recipe only work if it is bone in, skin on? thanks so much. I am new to this site and have loved reading!
Jenn's Food Journey
October 20, 2010 at 8:22 amKeep brining the chicken recipes!! I love them all! And this one is no exception… mmmmm…I will be trying this for sure.. I love fiery!
Sara
October 20, 2010 at 8:12 amI love chicken,too, but lately I find myself turning to turkey dishes.
This post makes me wish I could still tolerate hot chilis! I used to love them, but now I’m a bit of a wuss when it comes to heat…
StephenC
October 20, 2010 at 7:24 amWhat a great lure the photo of your chicken is! I could make this right away using the Thai bird chiles still available in the garden. We’ve found that we can seed half of them and leave seeds in the other half. I’m due to make chicken very soon, so thanks for the inspiration.
nancy@skinnykitchen.com
October 20, 2010 at 6:51 amThis chicken dish sounds really good. Thanks for sharing…
Curiouseats -Lissa
October 20, 2010 at 6:36 amI love the flavor and smell of habanero. This looks delicious!!!