Directions:
- Preheat oven to 400 degrees.
- Place habanero pepper on a baking sheet and roast for 10 – 15 minutes or until soft.
- Combine roasted habanero pepper, olive oil, vinegar, garlic, salt, cilantro and lime juice in a food processor. Process until well blended.
- Place chicken in a bowl. Pour marinade over the top. Cover and refrigerate for at least 2 hours.
- When ready to cook. Preheat oven to 400 degrees.
- Place chicken in a baking dish or oven proof pan. Pour marinade over the top. Lay sliced onions around chicken. Cook in preheated oven for 35 – 40 minutes or until chicken is cooked through and browned.
- Transfer chicken to a serving platter and spoon sauce over the top. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.81 Kcal (1088 kJ) | ||
| Calories from fat | 251.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28g | 43% | |
|---|---|---|---|
| Sodium | 1164.06mg | 49% | |
| Potassium | 34.25mg | 1% | |
| Total Carbs | 2.29g | 1% | |
| Sugars | 0.65g | 3% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 0.27g | 1% | |
| Vitamin C | 2.8mg | 5% | |
| Calcium | 9.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 395.31 Kcal (1655 kJ) | ||
| Calories from fat | 383.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.6g | 43% | |
|---|---|---|---|
| Sodium | 1771.18mg | 49% | |
| Potassium | 52.11mg | 1% | |
| Total Carbs | 3.48g | 1% | |
| Sugars | 0.99g | 3% | |
| Dietary Fiber | 0.49g | 1% | |
| Protein | 0.42g | 1% | |
| Vitamin C | 4.3mg | 5% | |
| Iron | 0.1mg | 0% | |
| Calcium | 14.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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