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.