Chicken Habanero

I have named this recipe after the chili peppers used, 'Habanero', one of the most spicy species of chili peppers. Serve with a side of mashed potatoes or fresh green salad.



Ingredients:
Boneless Skinless Chicken Breast halves - 4
Salt - to taste
Lemon juice - 1tsp
1/4 cup Olive oil
Garlic cloves - 2, finely chopped
Cider vinegar - 1tsp
Freshly ground black peppercorns - 1 tbsp
Red chili powder/paprika - 1 tsp
Habanero peppers - 2, finely chopped (Use just 1 or half if you cannot take the spice. Also reduce lemon juice/vinegar accordingly.)














Method:

• Sprinkle some salt on the chicken breasts and apply lemon juice. Set aside.
• Add Olive oil, habanero peppers, garlic, cider vinegar and black pepper to food processor and pulse 2-3 times to allow all the flavours to combine.
• Pour the marinate over the chicken pieces and keep in the refrigerator for 3-4 hours or more, Overnight if possible.
• Pre-heat oven to 350 degs. Place chicken breasts in a shallow baking dish and sprinkle some red chili powder. Bake for 30 to 35 mins or till done. Remove and let rest (covered in aluminium foil)for 5 mins.
• Alternately you can grill the chicken breasts.