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Scotch Bonnet Glaze Chicken

Scotch Bonnet Glaze Chicken
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Scotch Bonnet Glaze Chicken is a vibrant and flavorful dish combining the fiery heat of Scotch bonnet peppers with a sweet, sticky glaze that balances spice and sweetness perfectly. Ready in under 30 minutes, this recipe is ideal for busy weeknights and can be tailored to suit your preferred level of heat. Whether served with rice, salad, or as finger food, this dish delivers tender, juicy chicken coated in a bold, glossy glaze with fresh herb garnishes for an exciting meal.

Ingredients

Chicken

  • Chicken thighs or breasts – 4 to 6 pieces (about 1.5 to 2 pounds)

Scotch Bonnet Glaze

  • Scotch bonnet peppers – 1 to 2, finely chopped (seeds removed for less heat)
  • Honey or brown sugar – 3 tablespoons
  • Garlic cloves – 3, minced
  • Lime juice – 2 tablespoons
  • Soy sauce or tamari – 2 tablespoons
  • Salt – 1 teaspoon (plus more for seasoning chicken)
  • Black pepper – 1/2 teaspoon (plus more for seasoning chicken)

For Cooking

  • Olive oil or vegetable oil – 1 tablespoon

Optional Garnishes

  • Fresh cilantro or parsley – chopped, for serving

Instructions

  1. Prepare the Scotch bonnet glaze: Finely chop one or two Scotch bonnet peppers, removing seeds if less heat is desired. In a mixing bowl, combine the chopped peppers with honey (or preferred sweetener), minced garlic, lime juice, soy sauce, salt, and black pepper. Whisk well until a smooth, sticky glaze forms.
  2. Season the chicken: Pat the chicken pieces dry with paper towels. Season both sides generously with salt and black pepper to help absorb the glaze and create a crispy skin during cooking.
  3. Sear the chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Place the chicken skin-side down and cook for 4–5 minutes until browned and crisp. Flip and cook the other side for 3–4 minutes until golden but not fully cooked through.
  4. Glaze and finish cooking: Lower the heat to medium. Pour the Scotch bonnet glaze over the chicken pieces, spooning to coat evenly. Cook for an additional 5–7 minutes, turning occasionally, until the chicken is fully cooked and the glaze thickens into a sticky, glossy coating.
  5. Rest and garnish: Remove the chicken from the heat and let it rest for a few minutes so the juices lock in. Garnish with freshly chopped cilantro or parsley before serving.

Notes

  • Wear gloves or wash hands thoroughly after handling Scotch bonnet peppers to avoid irritation.
  • Adjust heat level by starting with one pepper and tasting the glaze before adding more.
  • Allow chicken to come to room temperature before cooking for even doneness.
  • Do not overcrowd the pan; cook chicken in batches if necessary to ensure proper searing.
  • Cook longer on low heat after adding glaze to allow it to reduce and thicken.
  • Serve immediately for the best texture and flavor of the glaze.

Nutrition

Keywords: Scotch Bonnet Chicken, Spicy Chicken, Sweet and Spicy Glaze, Caribbean Chicken, Quick Dinner, Gluten Free

Find it online: https://sophiemelody.com/scotch-bonnet-glaze-chicken/