Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze

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Picture of Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze Recipe Photo: Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 10 min
Prep
25 min
Inactive
15 min
Cook
30 min
Yield:
4 servings
Level:
Easy
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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:

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.

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Newest Ratings and Reviews

Read all 36 reviews

  • on April 08, 2012

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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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  • on January 08, 2012

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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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  • on December 01, 2011

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    I really enjoyed this recipe. Thanks you.

    people found this review Helpful.
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