Flaming Red Hot Chicken Marinade
"For those who love extreme firey heat! CAUTION – Habanera and Scotch Bonnet peppers are EXTREMELY hot when raw. Use rubber gloves when cutting and removing seeds. Wash hands, knife, and cutting board with soap and water immediately after cutting peppers ---- make this marinade two to three days ahead before marinading the chicken to allow the flames to develop! If you want more fire, add more chili peppers or hot pepper sauce. There is enough marinade for 1.8 kg of chicken wings or bone-in pieces"
Original is 0 servings
Ingredients
Nutritional
- Serving Size: 1 (532.8 g)
- Calories 1574.8
- Total Fat - 164.7 g
- Saturated Fat - 12.2 g
- Cholesterol - 0 mg
- Sodium - 16.5 mg
- Total Carbohydrate - 25.6 g
- Dietary Fiber - 7.8 g
- Sugars - 15.1 g
- Protein - 4.4 g
- Calcium - 50.1 mg
- Iron - 1.8 mg
- Vitamin C - 459.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Remove seeds from hot chili peppers and mince peppers (wear gloves to do this, wash hands, knife and cutting board immediately afterward). Combine peppers and remaining ingredients in a small bowl. Refrigerate until needed (I suggest for 2 days).
Step 2
Put chicken in a re-sealable plastic bag and pour in the marinade. Close bag and turn it gently so marinade coats each piece of chicken. Refrigerate up to 24 hours.
Tips
No special items needed.
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