Ingredients:
- 3-4 lbs. of boneless, skinless chicken thighs
- 2 teaspoon lemon pepper seasoning (or lemon zest, garlic powder and black pepper)
- 1 medium onion, sliced thin
- 1 teaspoon of Saint Lucifer Habanero Table Spice
- 2 teaspoons of extra virgin olive oil, enough to coat skillet pan
- 1/3 cup Saint Lucifer Divine Nectar - Habanero Infused Balsamic Vinegar
- 1/3 cup homemade or low sodium chicken broth
- 2 garlic cloves, minced
- 4 teaspoons of butter, divided
- 3-4 rosemary sprigs chopped and some left whole
Directions:
- Sprinkle lemon pepper seasoning and Saint Lucifer Habanero Table Spice evenly on both sides of chicken, press to adhere well.
- In a large skillet pan, pour oil and heat to medium temperature.
- Add chicken thighs and cook, turning once, about 4 minutes per side or until fork can be inserted in chicken with ease.
- Remove chicken to warm serving platter (keep warm).
- Add onions and garlic along with half the butter to skillet and sauté on medium heat for 3-5 minutes, until onions are soft.
- In a medium bowl, mix together Saint Lucifer Divine Nectar - Habanero Infused Balsamic Vinegar and broth and add to skillet pan. Cook over medium-high heat (scraping up brown meat bits) about 2-4 minutes or until mixture is reduced and syrupy.
- Add the chicken back to skillet and allow to combine with rest of ingredients, about 2-3 minutes.
- Add rest of butter, chopped/ whole rosemary, stir to melt.
- Add Saint Lucifer Habanero Table Spice and black pepper to taste.
- Garnish with parsley
- Serve over noodles, rice, or a bed of greens.
More to Explore
- Saint Lucifer Balsamic Flank Steak Sammy – Showcases a similar glaze technique.
- Saint Lucifer Grilled Double Cut Pork Chops – Balsamic or Divine Nectar marinade.
- Saint Lucifer Roasted Brussel Sprouts – Ties in the Habanero Infused Balsamic.