Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze

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Everyone who ate this chicken loved it! I used about 1/2 teaspoon habenaro sauce and one large chopped Jalapeno, plus a few drops of mint oil. It turned out great! My family especially the guys love Jamaican Jerk Chicken!

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The chicken was very tasty but a few tips. The rub recipe makes way to much rub. I cut to 1/3 and used on 3 lbs of chicken tenders and still had some left over. To thicken the glaze, you must reduce by half like the recipe calls for and let it cool to room temp. I put it in the fridge for 30 min and it came out sticky perfect. I used 1 tps cayenne instead of habanero in the rub and 1 habanero pepper in the glaze and this dish was still plenty hot! I can't imagine using 2 tbs of habanero and living to tell about it! I found that once the cooked chicken reached room temp the spiceyness cooled down and was very tasty.

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I really enjoyed this recipe. Thanks you.

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Well, Bobby knows how to make Jerk taste nice! It's different from what you will find coming out of a Jamaican kitchen, but still nice. I think the trick to jerk is slow grilling and then a firing at the end for crispiness. I rarely make my own Jerk paste because there are fantastic more authentic tasting pastes out there made by Jamaicans with recipes tried and true. I also am proud to say Jerk can be made in the oven with a fantastic crispness and taste. I place my oven for hours at 250 degrees. And my seasoned meat has plenty marinating time. In the last half hour, I turn up the oven to 400 and let it fire! My indoor jerk pork ribs and my jerk chicken are very loved around here when I can't grill. Check out stmarymarket dot com for some Jamaican food fantabulousness!

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I loved this recipe. I am not sure whether it is authentic or not.... it was great. I am a good recipe follower.....do not allow the top of the chicken to burn...browned is good, black is not. Once you turn the chicken over let it cook slowly at a lower temp. May take awhile if chicken pieces are on the large size... Use a termometer if you have to.
Some complain about the sauce, but they are not thinking... reduce it and once you remove it from the heat it will thicken...it will not be gloopy, or whatever. It will be hot and sweet. Whoever says it is a mess is looking for sauce thickness as it cooks...that will not happen. This is not a custard. It needs to cool down.....add the habanero and mint, mix it up , then let it cool....it will be like barbecue sauce, but not the same color.
If you do not remove seeds and white stuff from habaneros first, sauce will be REAL hot...Have fun!!!

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In order for something to be grilled authentically jerk, you must use the pimento wood, or leaves, chips, charcoal, etc. That is NOT available anywhere in the States except one importer - pimentowood.com

Jerk is a mis-used term.

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This is way better than the other recipe. Bobby almost always loses... I'm guessing he has too much of a good heart and doesn't want to embarrass the local chef.

I love the idea of a Throwdown but I think it needs to be real and if the local chef can't handle it then they need to say NO they don't want to be on the show.

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the chicken was great--the rub was wonderfully spicy and flavorable. I used skinless/ boneless thighs and breasts, and marinated for 24 hours. I really liked the chicken, but the problem was w/ the glaze--it took forever to reduce to its thickness, and then when it was thick, it was totally unmanageable--just this thick gel like some goo on Gilligans' Island used to repair their damaged boat--ha ha ha...but seriously, the glaze really sucked!!! It's not worth your time at all...possibly a cool mayonaise-style dip to cool the chicken...

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We just tried this recipe last night with some friends and it was excellent. It has so many flavors. The rub is amazing. I doubled it and it was great. I even had some left for sometime this week :. I would recommend that you check how much you have in your spices b/c it uses alot and I found myself going to get some during the process. If you double it then you wil use a whole bottle of spice that is the norm. size at the grocery store. The only problem i had was the glaze. It didn't seem to thicken up as it was suppose to. Not sure what I did wrong. Any advice on this would be great. I want to try again and master it.
Bobby Flay is awesome. Try his Greek style chicken. Excellent too.

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I used this idea with pheasent and it was perfect!!! next time i'll use 2 habanero's for the glaze