I Made The Spiciest Foods In The World

Ingredients

• 4 pieces Chocolate Habanero Chilies (roughly chopped)
• 8 pieces Regular Habanero Chilies (roughly chopped)
• 3 stalks Green Onions (roughly chopped)
• 1 medium Yellow Onion (roughly chopped)
• 2 g Allspice Powder (ground)
• 0.5 g Ground Nutmeg (freshly ground)
• 10 g Chinese Five‑Spice Powder (ground)
• 10 g Ground Black Peppercorn (freshly ground)
• 30 g Fine Sea Salt (to taste)
• 30 g Vegetable Oil (neutral oil for marinade)
• 3 pieces Garlic Cloves (peeled)
• 1 sprig Kaffir Lime Leaves (torn)
• 120 mL Soy Sauce (low‑sodium)
• 900 g Bone‑In Chicken Thighs or Leg Quarters (skin‑on, bone‑in; ask butcher for leg quarters with spine attached)
• 1 roll Plastic Wrap (for covering marinating chicken)
• 5 pieces Green Onions (Basting Sauce) (roughly chopped)
• 1 piece Shallot (peeled, stem removed)
• 6 pieces Garlic Cloves (Basting Sauce) (peeled)
• 6 pieces Chocolate Habanero Chilies (Basting) (roughly chopped)
• 4 pieces Green Habanero Chilies (roughly chopped)
• 6 pieces Orange Habanero Chilies (roughly chopped)
• 30 g Dark Brown Sugar (packed)
• 1 piece Lime (zest and juice)
• 60 mL White Vinegar (distilled)
• 20 g Neutral Oil (Basting) (vegetable or canola oil)
• 3 pieces Habanero Chilies (Bulldog) (roughly chopped)
• 3 pieces Garlic Cloves (Bulldog) (minced)
• 10 pieces Thai Chilies (roughly chopped)
• 4 pieces Thai Long Chilies (roughly chopped)
• 0.5 inch knob Ginger (grated)
• 2 stalks Green Onions (Bulldog) (thinly sliced)
• 2 pieces Dried Red Ghost Peppers (optional; can use fresh)
• 30 g Gochujang (Korean Chili Paste) (goou jong)
• 60 mL Soy Sauce (Bulldog) (low‑sodium)
• 23 g Sesame Oil (toasted)
• 11 g Mirin (Japanese sweet rice wine)
• 14 g Honey (liquid)
• 5 g Fresh Ground Black Pepper
• 60 mL Vegetable Oil (for hot oil pour) (heated to ~350°F)
• 450 g Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
• 650 mL Chicken Stock (low‑sodium)
• 170 g Low‑Moisture Mozzarella (shredded)
• 5 g Sesame Seeds (optional garnish)
• 900 g Lamb Shoulder (Boneless) (cut into 1‑inch cubes)
• 1 medium Yellow Onion (Curry) (roughly chopped)
• 1 bunch Green Onions (Curry) (roughly chopped)
• 1 piece Red Bell Pepper (roughly chopped)
• 2 inch knob Ginger (Curry) (grated)
• 3 pieces Garlic Cloves (Curry) (roughly chopped)
• 6 whole Ghost Peppers (roughly chopped)
• 3 whole Carolina Reaper Peppers (roughly chopped)
• 4 pieces Thai Red Chilies (roughly chopped)
• 9 g Curry Powder (1 tbsp)
• 9 g Garam Masala (1 tbsp)
• 9 g Kashmiri Chili Powder (1 tbsp)
• 22 g Tomato Paste (1 tbsp)
• 486 g Chicken Stock (Curry) (2 cups)
• 400 g Crushed San Marzano Tomatoes (1 (14‑oz) can)
• 10 g Fresh Cilantro (chopped for garnish)

Instructions

1. Prepare Jerk Chicken Marinade

   Rough‑chop 4 chocolate habanero chilies, 8 regular habanero chilies, 3 green onions, and 1 yellow onion. Add all‑spice, nutmeg, Chinese five‑spice, black pepper, salt, vegetable oil, garlic, lime leaves, and soy sauce. Blend on low then high until smooth.

   Time: PT15M

2. Marinate Chicken

   Place 900 g bone‑in chicken thighs or leg quarters in a large bowl, pour the marinade over, and massage thoroughly. Cover with plastic wrap and refrigerate overnight (minimum 8 h).

   Time: PT5M

3. Make Jerk Basting Sauce

   In a blender combine 5 green onions, 1 peeled shallot, 6 garlic cloves, 6 chocolate habaneros, 4 green habaneros, 6 orange habaneros, all‑spice, black pepper, nutmeg, fine sea salt, dark brown sugar, lime zest & juice, white vinegar, soy sauce, and neutral oil. Blend on medium then high until completely smooth.

   Time: PT10M

4. Sous‑Vide / Vacuum‑Seal Jerk Chicken

   Place marinated chicken in vacuum bags with any remaining marinade, seal, and cook in a water bath at 175 °F (80 °C) for 1 hour 30 minutes.

   Time: PT1H30M

   Temperature: 175°F

5. Char the Chicken on the Grill

   Pre‑heat the offset grill: one side hot, one side cool. Remove chicken from bags, pat dry, and grill over the hot side for about 5 minutes, flipping and basting constantly with the prepared sauce until the skin is deeply charred.

   Time: PT5M

6. Prepare Bulldog Fire Chicken Sauce

   Rough‑chop 3 habaneros, 10 Thai chilies, 4 Thai long chilies, 1‑inch knob of ginger, 2 green onions, and 2 dried ghost peppers. In a bowl combine with gochujang, soy sauce, sesame oil, mirin, honey, and freshly ground black pepper.

   Time: PT10M

7. Hot‑Oil Flash Cook the Sauce

   Heat 60 mL vegetable oil in a saucepan to ~350 °F (175 °C). Carefully stream the hot oil into the sauce mixture while stirring vigorously; the mixture will sizzle aggressively.

   Time: PT5M

   Temperature: 350°F

8. Coat and Bake the Chicken

   Toss 450 g boneless skinless chicken thigh pieces with the hot‑oil‑infused sauce until fully coated. Spread on a wire‑racked baking sheet and bake at 500 °F for 5 minutes, then flip and broil on high for another 5 minutes.

   Time: PT10M

   Temperature: 500°F

9. Finish with Mozzarella

   Transfer the baked chicken to a 10‑inch cast‑iron skillet, add 650 mL chicken stock, stir, then sprinkle 170 g shredded low‑moisture mozzarella over the top. Place under the broiler until cheese melts, bubbles, and lightly browns (4‑5 minutes).

   Time: PT5M

10. Prepare Fall Curry Ingredients

    Rough‑chop 1 yellow onion, 1 bunch green onions, 1 red bell pepper, 2‑inch knob of ginger, 3 garlic cloves, 6 ghost peppers, 3 Carolina Reaper peppers, and 4 Thai red chilies. Measure out curry powder, garam masala, Kashmiri chili powder, and tomato paste.

    Time: PT15M

11. Sear the Lamb

    Heat a heavy‑bottom pot with a thin coat of vegetable oil over medium‑high. Working in batches, add lamb cubes, season lightly with salt, and sear 1‑2 minutes per side until browned. Remove and set aside.

    Time: PT10M

12. Build the Curry Base

    In the same pot, add the chopped onion, green onions, and red bell pepper; sauté 1 minute. Add ginger, garlic, all the chopped peppers, then stir in curry powder, garam masala, and Kashmiri chili powder; cook 20 seconds until fragrant. Stir in tomato paste for 30 seconds.

    Time: PT2M

13. Deglaze and Simmer

    Pour in 486 g chicken stock, scraping up browned bits. Add the 400 g crushed San Marzano tomatoes, bring to a boil, then reduce to low and simmer 10 minutes.

    Time: PT10M

14. Blend the Curry

    Using an immersion blender, blend the sauce until completely smooth (about 2 minutes).

    Time: PT2M

15. Return Lamb and Long Simmer

    Add the seared lamb (and any juices) back to the pot. Bring to a boil, then lower to a gentle simmer, cover, and cook for 1 hour 30 minutes, stirring occasionally.

    Time: PT1H30M

16. Finish and Serve

    Taste, adjust seasoning, then ladle the curry into bowls. Garnish with chopped fresh cilantro. Serve alongside the jerk chicken and bulldog fire chicken for the full heat challenge.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

30 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chocolate Habanero Chilies: Regular habanero chilies
• Instead of Regular Habanero Chilies: Chocolate habanero chilies
• Instead of Green Onions: Scallions
• Instead of Yellow Onion: White onion
• Instead of Allspice Powder: Pimento berries
• Instead of Ground Nutmeg: Nutmeg
• Instead of Chinese Five‑Spice Powder: Five‑spice blend
• Instead of Ground Black Peppercorn: Black pepper
• Instead of Fine Sea Salt: Kosher salt
• Instead of Vegetable Oil: Canola oil
• Instead of Garlic Cloves: Garlic paste
• Instead of Kaffir Lime Leaves: Lime zest
• Instead of Soy Sauce: Tamari
• Instead of Bone‑In Chicken Thighs or Leg Quarters: Chicken drumsticks
• Instead of Plastic Wrap: Reusable silicone cover
• Instead of Green Onions (Basting Sauce): Scallions
• Instead of Shallot: Small onion
• Instead of Garlic Cloves (Basting Sauce): Garlic paste
• Instead of Chocolate Habanero Chilies (Basting): Regular habanero
• Instead of Green Habanero Chilies: Any green hot pepper
• Instead of Orange Habanero Chilies: Orange habanero
• Instead of Dark Brown Sugar: White sugar
• Instead of Lime: Lime juice
• Instead of White Vinegar: Apple cider vinegar
• Instead of Neutral Oil (Basting): Avocado oil
• Instead of Habanero Chilies (Bulldog): Other hot peppers
• Instead of Thai Chilies: Bird's eye chilies
• Instead of Ginger: Ground ginger
• Instead of Dried Red Ghost Peppers: Fresh ghost pepper
• Instead of Gochujang (Korean Chili Paste): Sriracha
• Instead of Soy Sauce (Bulldog): Tamari
• Instead of Sesame Oil: Vegetable oil
• Instead of Mirin: Dry sherry
• Instead of Honey: Maple syrup
• Instead of Vegetable Oil (for hot oil pour): Canola oil
• Instead of Boneless Skinless Chicken Thighs: Chicken breast
• Instead of Chicken Stock: Vegetable stock
• Instead of Low‑Moisture Mozzarella: Cheddar
• Instead of Lamb Shoulder (Boneless): Beef stew meat
• Instead of Red Bell Pepper: Any bell pepper
• Instead of Ghost Peppers: Other hot peppers
• Instead of Carolina Reaper Peppers: Habanero
• Instead of Curry Powder: Curry spice blend
• Instead of Kashmiri Chili Powder: Paprika
• Instead of Tomato Paste: Tomato sauce
• Instead of Chicken Stock (Curry): Vegetable stock
• Instead of Crushed San Marzano Tomatoes: Canned diced tomatoes
• Instead of Fresh Cilantro: Parsley

Equipment Needed

• Blender
• Mixing Bowl
• Vacuum Sealer or Zip‑Lock Bags
• Offset Heat Grill
• Oven
• Baking Sheet with Wire Rack
• Cast Iron Skillet (10‑inch)
• Heavy‑Bottom Pot
• Immersion Blender
• Tongs
• Spatula
• Chef’s Knife
• Cutting Board
• Digital Scale
• Instant‑Read Thermometer
• Measuring Spoons & Cups

Critical Steps — Do Not Skip

• Marinating the chicken overnight
• Sous‑vide cooking at 175 °F for 1 h 30 m
• Achieving a deep char on the offset grill
• Hot‑oil flash cooking the Bulldog sauce (dangerous splash)
• Searing lamb without overcrowding
• Long 1 h 30 m simmer to concentrate heat in the Fall Curry

Chef Tips from the Video

• Use a food‑scale for precise pepper counts; a small variation changes Scoville dramatically.
• After sous‑vide, pat the chicken very dry before grilling; moisture prevents proper char.
• For the curry, toast the spices briefly before adding liquid to unlock deeper aroma.
• Garnish with fresh cilantro at the last minute to retain its bright color and flavor.

Troubleshooting

Storage

Refrigerator: Store each cooked component in airtight containers for up to 3 days.

Freezer: Freeze portions of the jerk chicken and lamb curry separately for up to 2 months.

Room temperature: Do not keep at room temperature for more than 2 hours due to high spice content.

Make-Ahead Tips

• Marinate the jerk chicken a day ahead for deeper flavor.
• Blend both basting sauces and store in sealed jars; they keep 5 days in the fridge.
• The lamb fall curry improves after a night in the fridge; reheat gently before serving.

Frequently Asked Questions