Carolina Reaper Fireball Skewers

Allergens

Soy, Wheat (for Worcestershire sauce)

Ingredients

• 1. 2 lbs chicken tenderloins, cut into 1
• inch cubes 2. 4 oz Carolina Reaper chili peppers, finely chopped (wear gloves) 3. 1/2 cup soy sauce 4. 1/2 cup honey 5. 1/4 cup apple cider vinegar 6. 1/4 cup brown sugar 7. 2 tbsp Worcestershire sauce 8. 1 tbsp garlic, minced 9. 1 tsp smoked paprika 10. 1 tsp ground black pepper 11. 1 tsp onion powder 12. 1/2 tsp cayenne pepper (optional, for extra heat)

Instructions

1. Combine the soy sauce, honey, apple cider vinegar, brown sugar, Worcestershire sauce, garlic, smoked paprika, black pepper, onion powder, and cayenne pepper in a large mixing bowl. Mix well to create the marinade.
2. Add the chicken cubes to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 4 hours or overnight for optimal flavor infusion.
3. Preheat your grill to medium high heat, around 375°F (190°C).
4. Thread the marinated chicken onto metal or wooden skewers, alternating with Carolina Reaper chili pepper slices. Leave a small gap between the pieces for even cooking.
5. Grill the skewers for 8 10 minutes, turning every 2 minutes to ensure even cooking and the desired charring. The chicken should reach an internal temperature of 165°F (74°C) before removal from the grill.
6. Remove the skewers from the grill and let them rest for a minute before serving.

Chef’s Insight

The combination of heat from the Carolina Reaper peppers and sweetness from the marinade creates a perfect balance of flavors that will have you coming back for more.

Notes

Adjust the heat level by using more or less cayenne pepper in the marinade.