Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze

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This is great chicken, but watch the habanero powder! I live in San Diego, so I had no problem finding dried habaneros that I ground in my spice grinder. In order to make 2T, I needed about 8 dried peppers. I mixed the rub and poured it over the chicken and kept it over night in the refrig. At first the flavor was great, but wow, the habanero powder kicked in and...it was way too hot. I made it again yesterday, but cut the habanero down by 50%...fabulous! This is a real crowd pleaser...easy and special.

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This was so easy and was the best I've ever had, even in Jamaica. Marinated for 48 hours so the flavor was really intense. Loved it!

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INCREDIBLE!!! chicken. I used chicken thighs, and rubbed them down two hours before I grilled them. I also rubbed down the entire thigh, not one side like the recipe says. I ruined the glaze by cooking it too long. Way too thick to use. One of the best if not the best chicken I have ever grilled. Thank you Bobby Flay.

P.S. I can,t wait to try the chiken recipe that beat this one.

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An outstanding combination of flavors! For the spice rub, I used dried habanero chili peppers (available in little packages in the Latin section at WalMart and grinded them in the food processor. For the glaze, rather than buy a whole carton of fresh habanero peppers, I used a jalapeno pepper instead (they're sold in the bulk bin. The glaze is so good, I couldn't stop sticking spoons in it to lick! I used chicken quarters, and it took much longer to grill than the recipe indicated. But, hey...we have more time than money! Can't wait to make this again!

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The list of all the spices did scare me at first, but it was totally worth the drive around town getting them! I followed the recipe down to the bone with the exception of: replacing habanero powder with cayenne and garlic salt instead of garlic powder (couldn't find them! BUT, do not follow their instruction on cooking the chicken. Cook it on high heat to create the "crust" and cook it on medium low, and do not put the glaze until the very end. Drumsticks work best with this recipe, I used bone-in, skin-on breasts, thighs, and drumsticks. Oh and beware of habanero glaze, stuff can get real sticky!! This chicken recipe was to die for and I GUARANTEE you will not be dissapointed!

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WOW!!!! This was easy and hands down the best chicken we have ever tasted. Here at our house, our spice taste range from very mild to fire isn't hot enough (he's burnt his brain cells with hot food all the time, and we all loved this recipe. They were out of fresh mint at my grocery store, and since I couldn't wait to make this recipe, I used a herbal mint tea bag in place of the fresh mint. I plan on watching for fresh mint so I make this again, but I don't see how it could be any better. It tasted even better than it looked on tv last night. You have to try this one, it's a keeper. Thank you Bobby Flay!!!!