Chilebrown at home

Monday, August 31, 2009


The Habanero's are burning with color. They have turned a fiery orange. They are begging to be extinguished down some body's throat. Chilebrown will step to the hot plate. I am no stranger to hot chile. One little nibble should be enough to sample the all mighty wrath of the Habanero. Great scorching balls of fevorous fire, is this pepper HOT!!!!!!!. This bite has taken my breath away. I have just received another lesson in humility and respect for Habanero's. Once the swelling went down on my kisser, the fruit taste shined through. I have three bushes of Habanero peppers that are starting to turn color. One recipe, that is a winner, is Jerk Chicken. Allspice, cinnamon, limes and Habanero's are combined with several other ingredients to marinate chicken. The chicken is grilled. The grilling tames the fiery wrath of the pepper. What remains is a wonderful spicy, fruit and herb style of chicken.
Jerk Chicken
  1. 4 habanero peppers chopped. WARNING:(Be careful not to touch peppers)
  2. 1 bunch green onions chopped
  3. 4 teaspoons allspice berries whole
  4. 4 cloves
  5. 1/2 cup lime juice
  6. 2 teaspoons nutmeg and cinnamon
  7. 1 tablespoon chopped fresh ginger
  8. 1/2 cup soy sauce
  9. 2 tablespoons brown sugar
  10. 1 teaspoons fresh thyme leaves
  11. 2 tablespoons oil
  12. 3 cloves garlic chopped

Place your allspice berries and cloves on cutting board. Smash and pulverize with a rolling pin. (or use spice grinder). Combine all ingredients in a food processor. Pulse until thick paste is formed.

I used chicken thighs. You can use the white meat, but it tends to dry out.. Place in zip lock bag with marinade. Let sit in refrigerator for at least four hours.

Build a medium fire in your Weber. Close the vent to the halfway position. Cook over direct coals using the lid to contol any flare-ups. Cook chicken thighs until the juices run clear or reads 180 on instant read thermometer.

Serve over rice. This chicken tastes great the next day on a salad. Do not be scared of the Habanero.The cooking mellows the heat and brings out the flavor. Treat it with respect and you will be rewarded.


Zoomie said...

Boy, you are playing with fire - literally and figuratively! Happy scorching!

Kailyn said...


I should ask my dad where he got those habanero stuffed olives. Talking about tasty.

meathenge said...

Do you find it odd that I like getting the chile juice on my fingers, then picking my nose?


cookiecrumb said...

Don't you owe me a sack of habaneros from a year or two ago?

Chilebrown said...

I have habaneros for one and all. As many as you want or can handle.

Greg said...

Habaneros could have added a whole new verse to Zappa's "Why Does It Hurt When I Pee?"