1 tbsp Maggi Chicken seasoning (or any chicken seasoning of choice)
1 tsp salt
½ tsp celery powder
¼ tsp fresh black pepper
1 tsp granulated sugar (optional)
½ cup vegetable oil
For the sauce
1 tbsp butter
½ cup honey
¼ cup water
2 tbsp white vinegar
2 tbsp soy sauce
8 cloves garlic, minced
1 scotch bonnet pepper, minced
Cilantro, finely diced (garnish)
Season chicken with salt, chicken seasoning, celery powder, black pepper, and granulated sugar. Massage seasonings into chicken and refrigerate for 3 hours to overnight.
One hour before cooking time, take seasoned chicken thighs out of the fridge and bring to room temperature.
Heat a large skillet over medium high heat; add oil then sear chicken thighs for about 7 minutes on each side or breast fillets on both sides medium brown, reduce heat after searing on both sides, remove thighs and rest on a plate. Drain most of the excess oil from the pan, leaving about 1 tablespoons of pan juice for added flavour.
Add the butter and let melt and brown, stir in the minced garlic, scotch bonnet and stir for 1 minute. Pour in the water, vinegar, honey and soy sauce. Stir to combine.
Add chicken thighs back to the sauce. Cover skillet with a lid and continue cook for about 15 minutes until the chicken is cooked through and the sauce has thickened. Be sure to spoon the sauce over the chicken every 5 minutes or so.
Garnish with diced cilantro and serve with side of sauteed vegetables and steamed rice.
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