(I’ve gotten help dealing with ALL the above listed heath issues from peppers). 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. 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. 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. 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. If you scrape and remove the “innards” you essentially remove a majority of the heat on midrange heat peppers like the “milder habaneros”. 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. The 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. Note: This chicken requires marinating for at least 2 hours. 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. Yes, eating one raw straight off the vine would probably make you cry. But weird imagery aside, you don’t have to worry about that with this dish. 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.
This recipe showcasing the spicy sweetness that you get from roasting habanero peppers is no exception. However, despite the frequency that chicken graces our dinner table we seem to gobble it up each time. 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. Otherwise, this sweet-spicy chicken would also be good with a spicy broccoli salad and some good ol’ buttery white rice.Ryan once said to me “you make a lot of chicken”. Go ahead and copy my whole menu if you’re feeling beat and you just want to be done with it.
I served this with spicy pickled beets (one of my favorite recipes) cauliflower rice and a green salad. It is a little sweet with two tablespoons but I think it’s balanced with the garlic and lime. If you aren’t a fan of sweet barbecue sauces and whatnot, you may want to reduce the honey to one tablespoon. But it’s not very spicy, although you could mince the habanero to release more heat if you want. It’s just lime juice, honey, butter, garlic, salt and a habanero chile. The marinade is easy (and sticky) for those of you who enjoy being lazy (and having ants crawl all over your body). (This reminds me of one time my grandma called to invite us over for dinner because she had some pork chops that were “about to go off” and I’m telling you now that is no way to plan a dinner party.) But last week I saw a pack of organic fancy chicken drumsticks on sale for two dollars because they needed to be eaten, like, yesterday, so I came up with this lil honey habanero chicken marinade because I cannot resist a bargain, people!
Seems like a weird thing to be eating (and sharing) since I’ve been doing so much vegetarian or near-vegetarian cooking lately, and chicken drumsticks are definitely the exact opposite of that.
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