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