Grilled Shito Chicken with Okra & Potatoes
Charred chicken breast glazed with a bold, smoky-spicy shito sauce, served alongside grilled okra and creamy mashed potatoes. Restaurant-worthy in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 585
- Protein
- 42g
Ingredients
- 1 whole scotch bonnet or habanero pepper
- 2 tbsp tomato paste
- ½ small onion, roughly chopped
- 2 pieces (6 oz each) boneless, skinless chicken breasts
- 8 pods okra, halved lengthwise
- 1 lb russet potatoes, peeled and cubed
- 2 tbsp butter
Instructions
- 1
Boil potatoes in salted water until fork-tender, ~12 minutes. Drain and mash with butter, salt, and pepper.
- 2
While potatoes cook, blend scotch bonnet, tomato paste, onion, 2 tbsp water, 1 tbsp oil, and salt until smooth.
- 3
Pat chicken dry. Season both sides with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high.
- 4
Sear chicken 5 minutes per side without moving. Transfer to a plate. Brush both sides generously with shito sauce.
- 5
Return chicken to the skillet skin-side down and cook 2 minutes, then flip and cook 2 minutes more until sticky.
- 6
In the same skillet, toss okra with 1 tbsp oil and salt. Sear 3 minutes per side until charred and tender.
- 7
Plate the mashed potatoes, top with chicken, and arrange grilled okra alongside. Drizzle any pan sauce over chicken.
Tools you’ll need
- blender or food processor
- large skillet (12-inch)
- pot for boiling
- cutting board and knife
- wooden spoon
- tongs
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