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Writer's pictureCamille

Recipe for my Sweet Habanero Seasoning - Rub and my Sweet Habanero Roasted Chicken Recipe

Updated: Oct 18


Here at Hoot’n Nanny Holler I organically grow my own peppers, onions and garlic.   I dehydrate them at 105 degrees F until they are crisp.  Once dry and crisp, I grind them in a coffee grinder (spice grinders work too).  You can make your own (Recipe below) using store bought ingredients or purchase the mix at my Etsy Store at: https://www.etsy.com/shop/Hootnnannyholler  or my website at: https://www.Hootnnannyholler.com


How to make Sweet Habanero Seasoning/Rub

Yield 1 Cup

Ingredients:

3 Tablespoon. Dehydrated Habanero Peppers (Finely Ground)

3 Tablespoon Dark Brown Sugar

6 Tablespoon Sea Salt

½ teaspoon Ground Paprika

2 Tablespoon Dehydrated Onion (Finely Ground)

2 Tablespoon Dehydrated Garlic (Finely Ground)


Stir all ingredients together and store in a tightly sealed glass or metal container.

Using food-safe silica packages helps keep the ingredients from clumping, but if it clumps, just shake or stir ingredients again before using.  



Juicy Roasted Habanero Chicken


This roasted chicken has a bit of a kick and turns out perfectly juicy every time.


Prep: 15-20 minutes

Cook: 1hr 15min

Servings 6-8



Ingredients:

  • 1 (3 - 5 pound) whole chicken

  • 2 – 4 Tablespoons Sweet Habanero Seasoning/Rub

  • ½ cup softened butter

  • I onion cut in quarters


Directions:

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Mix Sweet Habanero Seasoning/Rub with butter in a small bowl.

  3. Place chicken in a roasting pan; rub entire chicken with butter/seasoning mix inside and out.Plac the quartered onion in the chicken cavity.

  4. Bake chicken uncovered in the preheated oven, basting occasionally, until no longer pink at the bone and juices run clear, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

  5. Remove from the oven and baste with drippings. Cover with aluminum foil and allow to rest for about 30 minutes before serving.


**Variation – use honey on the whole chicken instead of butter for a sweeter, stickier experience.  Or, try this rub on your next wings recipe!  Yum!


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