Honey Habanero Chicken With Balsamic Glaze

Elenor Craig

Healthy Habanero Honey Balsamic Chicken. Easy way to cook flavorful chicken! Sweet and savory goodness.

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Chicken

Cuisine Fusion

Servings servings

Calories 244 kcal

Equipment

12-inch non-stick skillet
Mixing bowl (medium)
Instant-read thermometer
Microplane or fine grater (for ginger)
Tongs

Ingredients

2 medium boneless, skinless chicken breasts about 6–8 oz each
1 tablespoon olive oil
2½ tablespoons balsamic vinegar
1½ tablespoons soy sauce
¼ cup chicken stock
1-2 teaspoons honey adjust to taste
1 clove garlic minced
2 teaspoons ginger grated
1-2 medium habanero peppers seeded and minced (about 4 teaspoons, adjust to heat preference)
1 pinch freshly ground black pepper

Instructions

In a medium bowl, whisk together the balsamic vinegar, soy sauce, chicken stock, honey, minced garlic, grated ginger, and minced habanero to create the marinade. Taste and adjust the balance of sweet, salty, sour, and spicy to your preference.
Marinate chicken for 30 minutes or longer.
Remove the chicken from the marinade and pat dry with paper towels. Reserve the marinade — it will be cooked in the skillet in a later step, which makes it safe to use as a sauce.
Heat oil in a large non-stick skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5–7 minutes per side until golden brown and the internal temperature reaches 165°F / 74°C on an instant-read thermometer.
Pour the reserved marinade into the skillet around the chicken. Reduce heat to medium-low and simmer for 3–5 minutes, spooning the glaze over the chicken occasionally, until the sauce has reduced by about half and coats the back of a spoon.
Turn off the heat and grind some black pepper on top of the chicken.
Serve with your choice of side dish. This would go well with some kale or collard greens, rice or creamy polenta, or shred and toss with salad or as a pizza topping.

Notes

Very versatile chicken recipe! You can adjust the sweetness, saltiness and spiciness to your liking!

Storage: Refrigerate leftovers in an airtight container for up to 3 days. The glaze thickens further when cold and reheats beautifully.
Reheating: Warm gently in a skillet over medium-low heat with a splash of chicken stock to loosen the glaze. Avoid the microwave if possible as it can make the chicken rubbery.
Make-ahead: Mix the marinade up to 24 hours in advance and store in the fridge. Marinate the chicken for up to 8 hours for deeper flavour.
Substitution: No habanero? Use 1–2 teaspoons of sriracha or 1 minced jalapeño for milder heat. Maple syrup can replace honey at a 1:1 ratio.
Pro tip: Pat the chicken breasts completely dry with paper towels before searing. Excess moisture prevents browning and reduces caramelisation.

Nutrition

Serving: 1servingCalories: 244kcalCarbohydrates: 9gProtein: 27gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 73mgSodium: 934mgPotassium: 534mgFiber: 0.3gSugar: 7gVitamin A: 83IUVitamin C: 9mgCalcium: 19mgIron: 1mg

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