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Roasted Garlic and Habanero Chicken



1 lb Chicken Tenders or Breasts

2 Heads Garlic

3 Tbsp Outer Limits Habanero Hot Sauce

1/3 Cup + 2 Tbsp Extra Virgin Olive Oil

Salt and Pepper

1. Roast two heads of garlic; cut the tops off the whole heads of garlic so that the cloves are exposed. Put each head of garlic in its own piece of tin foil and pour 1 Tbsp of olive oil over each heads cloves, then wrap the tin foil around it.  Place the wrapped garlic heads onto a sheet pan and put in an oven preheated to 425 degrees for 45 minutes.

2. Squeeze the roasted garlic cloves out of the head into a blender or small food processor. Add the 3 Tbsp of Outer Limits Habanero Hot Sauce and 1/2 Tbsp salt and a few cracks fresh black pepper to the blender.  Start to blend and stream in the 1/3 cup of Extra Virgin Olive Oil, continue to blend until smooth.

3. Pour all of the marinade over the chicken in either a shallow baking dish or large ziploc bag, marinate for 4 hours or up to overnight.

4. Cook the chicken your favorite way, we recommend grilling or sauteeing it in a pan.



Note: The Roasted Garlic tames down the heat level of the Habanero sauce a bit, if you want it to be real fiery, up the sauce to 5 Tbsp.  Pictured with oven roasted steak fries.

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