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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 21-30 of 36

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  • on September 15, 2007

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    wow this is totally awesome~ its so very simple~its sweet with flavor and the habanero bite is what takes it over the edge

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  • on August 26, 2007

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    MMMMMMMM.....OOOOOOHHHHH!!

    did alter some, due to a lacking spice cabinet, but oooooooohhhhh mmmmmm - myy!!

    I like things hot and this did the trick, not just spicy, but flavorful too!!

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  • on August 17, 2007

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    Loved the glaze! It really makes the chicken.

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  • on August 12, 2007

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    This is the best chicken recipe! The spice recipe is so delicious and perfect. The habenaro powder does put a bit of heat on the lips, but it is worth it. I cooked breast, thighs and legs and the thighs were everyone's favorite. I made the glaze and it was delicious but never did thicken up for me. The chicken looked so good on the grill that I decided not to baste it becuase I did not want the get the skin soft. I served the glaze on the side as a dip. It was heavingly.

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  • on August 02, 2007

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    I really liked the flavors of the glaze & rub. I used chicken breasts (since that's what I had and my George Forman grill since I have no real one yet. My husband liked it a little less than me thinking it was too much seasoning. When I make this again & if I cook it the same way, I would only coat one side of the breasts with the dry rub.

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  • on March 07, 2007

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    a sweet heat that left me sweating, but also the most flavorful recipe I've tried with bbq chicken. Great! Only downside is the glaze didn't thicken like I would like. still tasted great!

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  • on February 19, 2007

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    Loved Bobby's rubbed version. I can't imagine this one losing. I think it's rigged!!! Anyways, there are so many different flavors that pop in this recipe. The only thing I'll do different next time is tone down the habanaro 50%, and make the salsa to go with it. Thanks Bobby!!!!

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  • on February 18, 2007

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    This recipe was perfect. Made one small change...cooked the chicken sitting on a can of beer. The chicken was moist and spicy.The best jerk chicken we have ever had.

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  • on January 03, 2007

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    We really loved this! I also used dried habanero peppers and ground them in my coffee grinder. It was really hot!! I loved it, but next time I am going to halve the powder put into the rub. It did make a lot of rub and sauce. I put half into jars for an easy dinner on another night!

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  • on September 03, 2006

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    After watching Throwdown, we immediately went online to find this recipe b/c it looked amazing on TV. It really is a fantastic recipe in terms of taste but, it needs to be tweaked a little bit.

    Per other reviews, I put the rub on both sides of the chicken (a little over 2lbs. of breasts, leg quarters and still had enough rub left for at least 4 more lbs. of chicken. So, you can either use more chicken or plan on having leftover rub!

    The instructions for grilling the chicken created the most flavorful & juicy chicken. I did not find it to be too spicy at all. I did a little searching for the habanero powder and finally found it at a speciality grocer. Might be worth buying online if you don't have access to a well stocked spice section.

    However, I had some issues with the glaze! The taste was really good but, it hardly thickened after 30 minutes on the stove at medium/high. It boiled for the last 15 minutes and when I took it off the heat, the consistency didn't change. Maybe I needed to cook it longer, maybe I need to reduce the amount of vinegar next time. I'll be interested to hear other reviews & tips.

    Overall, a wonderful meal and we'll make many more times...in hopes of perfecting the glaze!!

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