The Habanero chili peppers are very well known for being one of the hottest peppers you can eat, with heat score ranging from 100K - 300K units in the Scoville Scale. This pepper is the close relative of the Scotch bonnet pepper, it has a similar shape, flavor and heat as the Scotch bonnet. The habanero chili peppers are green before they ripen and often turn orange or red as they mature, it is fruity with a citrus-like flavor, and is commonly used as a spicy addition to rubs, sauces, salsa and anything else that need some serious heat.
Ready to challenge yourself? Try this Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze recipe.\
- 3 Tbsp ground coriander
- 3 Tbso ground ginger
- 3 Tbsp light brown sugar
- 2 Tbsp onion powder
- 2 Tbsp garlic powder
- 2 Tbsp kosher salt
- 2 Tbsp habanero powder
- 1 Tbsp dry thyme
- 2 tsp coarse black pepper
- 2 tsp ground cinnamon
- 2 tsp ground allspice
- 2 tsp ground cloves
- 1 1/2 cups red wine vinegar
- 1 1/2 cups white wine vinegar
- 3 cups sugar
- 1 habanero chili, chopped
- 1/2 cup coarsely chopped fresh mint leaves
- 2 lbs chicken thighs, legs and breasts, skin on and bone in
- canola oil
- Combine all ingredients in a medium bowl.
- Place vinegar and sugar in a medium non-reactive saucepan and cook over medium-high heat until the sugar is completely melted and the mixture is reduced by 1/2 and is think.
- Carefully transfer the mixture to a blender and add the habanero and mint and blend until smooth.
- Season with salt. Let the glaze cool to room temperature.
- Preheat grill to medium or heat grill pan over medium heat.
- Rub 1 side of each chicken with 2 tablespoons of the jerk rub and drizzle with canola oil.
- Grill, rub-side down for 3 to 4 minutes or until a crust has formed, brush with some of the Habanero-Mint glaze and turn the chicken over and continue grilling for 7 to 8 minutes or until just cooked through.
- Brush with more of the glaze and serve immediately.