I figured that I’d “tune” the bbq chicken recipe for next Saturday so I don’t boil someone’s face off with overly-spicy goodness.
Step 1 is to prep chiles / peppers: The little guys at the top are habs and they are potent little buggers! Three little habs and one red bell style pepper are in this mix for about 10 chicken tenders.
Step 2 is to dump chiles/peppers into a one tablespoon of cooking oil (I like Canola) and dump your favorite barbeque sauce (I prefer the traditional wet, non-sweet variety for this. No dry rubs here!)…mix well and place uncovered in the fridge for about an hour. This marinate method is to evenly distribute the heat from the chiles/habs/your choice of hot peppers so you dont get hot spots in the final product.
Step 3 is to fully skillet-cook the chicken. I like the Giant Eagle boneless skinless chicken tenders, salt brined and individually frozen, in the 3 lb. bag.
Step 4 is to add the contents of the bowl that was placed in the fridge and simmer to a good bubble for about 30 minutes to allow the chicken to absorb the firey goodness.
Note: I will not be cranking up the habs this high for y’all…it is not a mild flavor like this. It has some real latent type heat where you think “oh this ain’t hot” then you startlingly realize just how damn hot it is.
Habs are mean bastards!!! When I lived in Phoenix, I went to a wing place where you have to sign a waiver to eat the wings. The sauce was made with straight habs, and then the wings were coated in it, and then rolled in cracked pepper…I ate 1 1/2, and I was in pain for the next 3 days. When I took a crap, it felt like I was crapping acid…it was bad. Them mexicans know how to cook hot stuff!! Nothing around here even compares.
