I serve this chicken, which has citrus and jalapeño flavors, over yellow rice. The more seeds you leave in while seeding the jalapenos, the hotter the dish will be.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 21 days |
| Total Time: | 21 days 20 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 1 cup honey, or to taste
- ¼ cup water
- 1 (1 inch) piece vanilla bean
- 1 (1 inch) piece fresh ginger, thinly sliced
- 2 medium oranges, zested
- 1 medium lemon, zested
- 1 small bunch fresh mint
- 1 ½ teaspoons ground nutmeg
- ½ teaspoon whole cloves
- ½ teaspoon whole black peppercorns
- 2 pods star anise
- 2 pods cardamom
- 1 liter vodka, or to taste
Instructions
- Bring 1 cup honey and water to a boil in a saucepan while stirring. Immediately reduce heat to low once boiling. Scrape the vanilla bean contents into the mixture and add the pod. Stir in ginger. Add orange zest, lemon zest, mint, nutmeg, cloves, peppercorns, star anise, and cardamom. Cook over low heat, stirring, 5 to 8 minutes.
- Pour mixture into a wide-mouth, sealable bottle. Add 1 liter vodka and seal. Allow ingredients to steep together for 3 weeks, agitating occasionally.
- Pour vodka through a strainer or cheesecloth and taste for sweetness. Add more honey or vodka to acquire the right level of sweetness (it should taste quite sweet, but everyone has their own personal preference.) Serve neat at room temperature.