Photo: Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze Recipe
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
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 36 reviews
By dawanda_bartlet...
Bethpage, TN
on April 08, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By Greg59
on January 08, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By garychef08
Baltimore, MD
on December 01, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I really enjoyed this recipe. Thanks you.
Read all 36 reviews