WhatsCookingMama
Senior Member
Honey Habanero Marinade
Ingredients:
Set aside in a large bowl or slow cooker dish, 6 to 8 large boneless raw chicken breast (roughly about 6 pounds).
Add the following to a large sauce pan:
1 cup water
1 cup raw apple cider vinegar
1½ cups raw honey
4 large tomatoes washed, quartered
1 medium yellow onion chopped
4 large garlic cloves, peeled
3 teaspoons turmeric
3 teaspoons ground mustard
3 teaspoons sage
3 teaspoons marjoram
3 teaspoons thyme
3 teaspoons sea or Himalayan salt
7 whole habanero peppers
Cooking and marinating:
Ingredients:
Set aside in a large bowl or slow cooker dish, 6 to 8 large boneless raw chicken breast (roughly about 6 pounds).
Add the following to a large sauce pan:
1 cup water
1 cup raw apple cider vinegar
1½ cups raw honey
4 large tomatoes washed, quartered
1 medium yellow onion chopped
4 large garlic cloves, peeled
3 teaspoons turmeric
3 teaspoons ground mustard
3 teaspoons sage
3 teaspoons marjoram
3 teaspoons thyme
3 teaspoons sea or Himalayan salt
7 whole habanero peppers
Cooking and marinating:
- Bring the saucepan ingredients to a boil, them reduce to medium heat. Let cook and reduce by half. You will still have lots of liquid. Remove from the heat, allow to cool a bit. Onced cooled enough to handle, puree it all.
- Pour and coat the raw chicken breast completely. Cover and refrigerate 12 hours.
- Cook chicken in the marinade until done. Remove chicken, shred it, reserve some marinade.
- Take 2 cups of the marinade, put in a small saucepan. Bring to a boil, then lower heat to medium. Reduce liquid to half. Stir every few minutes. The marinade should coat your spoon. Pour this over your shredded chicken. If you like it saucy, use more than 2 cups. If you like it coated 2 cups is good.
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