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Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze Recipe

Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze

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Average Rating:

Total Reviews: 36

Showing 11-20 of 36

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  • on August 24, 2008

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    I have made this at least 10 times and it has been great every time and everyone loves it! Today I cooked it for 20 people to rave reviews. The only change I make is NO habenero powder for the rub and I use 2 habenero peppers for the glaze. I did the powder once and find it to be too hot...and I like hot food!Now stop reading this and go get cooking!!!

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  • on July 28, 2008

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    I have made this recipe several times with rave reviews from family and friends. I rub the seasoning all over the chicken and let it sit for several days in the refrigerater before grilling. I also cut it off the bone, chop it, and sprinkle some of the glaze over it before serving. The seasoning and glaze are great - make extra to use other times during the week. Be careful of the pepper - I had to take out the seeds and ribs. Love, love, love this recipe.

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  • on July 25, 2008

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    This is now my favorite way to grill chicken. Bobby Flay, you have outdone yourself. I love watching ALL of your shows. Please don't ever leave Food Network.

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  • on June 10, 2008

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    I love Bobby Flay but this was all wrong. Jerk chicken is NOT this sweet! I've had Jerk in Jamaica and this is nothing close to it.... apparently everyone who gave this review never tried real Jerk chicken, since it's not supposed to taste like a lollipop. My fiance thought it was the worst chicken I've ever cooked as well and I followed the recipe to a T.

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  • on May 01, 2008

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    Thanks Bobby!? I went over 10 years with my wife thinking I was all thumbs in the kitchen. Ever since I started cooking your recipies, starting with this one, she tells everyone she is marrried to a chef and never knew it. I just follow instructions very well, hince being married for 10+ years. If you're scared of the heat with this one, don't worry the mint glaze cools it down. I did have to subsitute the habenero powder with (sorry Bobby Emeril's Bayou Blast. We live on the east coast of Florida and I usually have to subsitute some of the southwestern spices and peppers with his recipies. I promise you this is absolutely finger licking good!!!! Can't go wrong. You can even use this recipie for Southwestern Kickin Wings or just try using chicken thighs.

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  • on April 22, 2008

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    The dry rub for this recipe is exceptionally good. Had to modify it due to lack of habenero powder used cayenne, still great. The glaze went over tremendously as well, subbed jalepeno for habanero, once again due to lack of availability. The flavors all blend together well and the heat is more of an undernote instead of in you face hot. Both the rub and glaze work well on pork.

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  • on April 03, 2008

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    Great recipe if you need to scratch your itch for jerk and don't want to marinate for a day or two.

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  • on March 11, 2008

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    This recipe was KILLER! Do yourself a favor now that spring is on it's way and make this on the grill. The only thing to be careful of is that when first grilling the rub side down make sure your flame isn't too high or it will scorch the seasonings. Follow this recipe exactly how it is and enjoy a totally great chicken dish. Very very good meal, well done Bobby...enjoy !!

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  • on January 02, 2008

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    this was a sweet dish. when you put it in your mouth it was sweet and when it went down your throat it was spicy but it used a lot of spices but a very could dish

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  • on September 28, 2007

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    Goof flavor and easy to make.

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