Joe Beddia's Basic Pizza
Seafood Table Spice Maryland Crab Chowder
Seafood Table Spice Hot Crab Dip
Grilled Shrimp Seafood Table Spice Lollipops
The Saint Lucifer Burger
Seafood Table Spice Lobster Mac and Cheese
Saint Lucifer Whiskey Cocktail
Seafood Table Spice Spicy Chex Mix
Seafood Table Spice Dry Rub Wings
Saint Lucifer Turkey and White Bean Chili
Saint Lucifer Rubbed Baby Back Ribs
3-4 lbs. of boneless, skinless chicken thighs
2 teaspoon lemon pepper seasoning
1 medium onion, sliced thin
1 teaspoon of Saint Lucifer Habanero Table Spice #11
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 cloves of garlic, minced
4 teaspoons of butter, divided
Sprinkle lemon pepper seasoning and Saint Lucifer Habanero Table Spice #11 evenly on both sides of chicken. Press to adhere.
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 and stir to melt.
Add Saint Lucifer Habanero Table Spice #11 and black pepper to taste.
Garnish with parsley sprigs and cherry tomatoes.
Serve over noodles, rice, or a bed of greens.