Exquisite Habanero BBQ style chicken with our Roasted Habanero Sauce “La Meridana” a perfect dish to enjoy as a main dish.

Preparation time: 2 hours
Difficulty: Medium
4 servings

INGREDIENTES

HABANERO BBQ SAUCE

• 180 gr. Roma tomato
• 140 gr. White onion
• 30 gr. Brown sugar
• 2 tablespoons of ROASTED HABANERO SAUCE “LA MERIDANA”
• 2 cloves of garlic
• ½ paprika teaspoon
• 60 gr. Apple vinager
• 30 gr. English sauce
• 30 gr. Muscovado sugar
• 15 gr. Dijon mustard
• ¾ fine salt teaspoon

FOR THE CHICKEN

• 3 tablespoons of HABANERO BBQ sauce
• 3 tablespoons of honey
• 3 tablespoons of soybeans
• 1 whole chicken
• 3 peeled potatoes

PROCESS

FOR THE HABANERO BBQ SAUCE

1. Coarsely chop the tomatoes and onion.
2. In a pot, fry them with little oil.
3. Once they have a golden color, add the rest of the ingredients.
4. Stir everything and leave over medium heat for 25 min.
5. Stir occasionally.
6. Turn off, let it cool a little and then blend.
7. Blend well until well ground.
8. Store in the refrigerator, this sauce can last up to 2 weeks.

FOR THE CHICKEN

1. Wash and clean the chicken of visors.
2. Mix in a bowl, the HABANERO BBQ SAUCE, the honey and the soybeans.
3. Smear the chicken with this mixture and marinate for a couple of hours before baking.
4. Cut the potatoes into large, irregular cubes.
5. In a baking tray, put the whole marinated chicken, with the potatoes around.
6. Put in the oven at 180º C, in the tray uncovered, with the potatoes around in their own juice.
7. Drizzle with a splash of beer to keep it hydrated.
8. Bake for an hour and a half, or until any thermometer reaches 68º C.

*During the whole baking process, varnish with honey, soy and BBQ and hydrate with beer.

*When the chicken is ready, let it rest for 10 minutes out of the oven and slice, serve with flour tortillas, cheese and vegetables, as if they were burritos.

*This sauce can last us in refrigeration for up to 2 weeks and we can use it for wings, ribs and any dish.