Jalapeno Honey Chicken

A little bit sweet, a little bit spicy- like a perfect marriage between an Aquarius and a Libran (like my hubby and me).  The sesame oil gives it a distint taste and makes me wonder if I should have called this dish "Sesame chicken"? Well whatever the name, it sure did tickle my taste buds.  The dipping sauce (as I served it) or serving sauce is definitely needed to make this dish work!

Ingredients:

6 chicken thighs
8 to 10 canned jalapenos, pureed in a mini-food pro
Olive oil as marinade base
1/4 cup orange juice
2 tbsp ginger paste
2 tbsp garlic paste
2 tsp sesame oil
1 tsp soy sauce
Dash of paprika
3 tsp honey (2 tsp in marinade and remainder 1 tsp for dipping sauce)
1 tsp balsamic vinaigarette
Dash of hot sauce
Salt and Black Pepper

Skin the chicken, wash, and pat dry.  Make slits in the chicken thighs for the marinade to go in.  In a bowl, combine olive oil, sesame oil, orange juice, soy sauce, ginger and garlic paste, paprika, honey, balsamic vinaigarette, few squirts of hot sauce, ground jalapeno and salt and black pepper to taste.  Mix well. Add the chicken and let marinate in the fridge overnight or atleast for 4 to 6 hours. 

Heat oil in a flat bottom pan.  Add the chicken thighs reserving the liquid aside.  Place chicken thighs directly on the pan surface as in they should not pile on each other.  Cook covered on medium high heat for 8 to 10 minutes.  Flip the chicken and cook covered for another 8 to 10 minutes.  Cooking covered will generate a lot of juices/water in the pan which we will use to make the dipping sauce. Continue cooking until chicken is cooked (using a fork check if the inner part of the thighs nearest to the bone is white and no longer is pink).  Remove the chicken and wrap in aluminum foil (chicken will continue to cook in its juices). 

Lets make the dipping sauce in the same pan.  Keep the heat at medium, add the reserved liquid to the pan. Add the remainder of the honey.  The honey will start carmelizing.  Keep stirring the pan becuase you do not want the sauce to burn.  Check for seasonings. You may want to adjust seasonings as per your taste.  Let the sauce reduce and thicken.  Set aside. (If you are going to serve the sauce on the chicken, let it remain a little runny and not too thick).

We are going to sear the chicken a little now.  Turn the pan to high. Return the chicken thighs to the pan.  Let sear for 3 to 4 minutes. Flip chicken and sear the other side.  This step will give a burnt smoky flavor to the chicken since we cooked the chicken covered.  You can sprinkle some additional paprika for additional flavor.

You can pour the sauce on the chicken when plating or serve the sauce as a side for dipping sauce. Squeeze fresh lime juice on the chicken before serving. Serve with rice pilaf and/or stir-fry veggies.