Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze

Total Time:
1 hr 10 min
Prep:
25 min
Inactive:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Jerk Rub:
  • 3 tablespoons ground coriander
  • 3 tablespoons ground ginger
  • 3 tablespoons light brown sugar
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons kosher salt
  • 2 tablespoons habanero powder
  • 1 tablespoon dry thyme
  • 2 teaspoons coarse black pepper
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground allspice
  • 2 teaspoons ground cloves
  • Habanero-Mint Glaze:
  • 1 1/2 cups red wine vinegar
  • 1 1/2 cups white wine vinegar
  • 3 cups sugar
  • 1 habanero chile, chopped
  • 1/2 cup coarsely chopped fresh mint leaves
  • Salt
  • Chicken
  • 2 pounds chicken thighs, legs and breasts, skin on and bone in
  • Canola oil
  • Jerk Rub:
Directions
Jerk Rub:

Combine all ingredients in a medium bowl.

Habanero-Mint Glaze:

Place vinegar and sugar in a medium nonreactive saucepan and cook over medium-high heat until the sugar is completely melted and the mixture is reduced by 1/2 and is thick. Carefully transfer the mixture to a blender and add the habanero and mint and blend until smooth. Season with salt. Let the glaze cool to room temperature.

Chicken:

Preheat grill to medium or heat grill pan over medium heat. Rub 1 side of each chicken with 2 tablespoons of the jerk rub and drizzle with canola oil. Grill, rub-side down for 3 to 4 minutes or until a crust has formed, brush with some of the Haberno-Mint Glaze and turn the chicken over and continue grilling for 7 to 8 minutes or until just cooked through. Brush with more of the glaze and serve immediately.


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    This recipe is featured in:

    Great Grilled Chicken