Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 25 min
  • Inactive: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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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:

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

Directions

Jerk Rub:

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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