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
Save Recipe


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



2 pounds chicken thighs, legs and breasts, skin on and bone in

Canola oil


  1. Combine all ingredients in a medium bowl.

Habanero-Mint Glaze:

  1. 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.


  1. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Jerk Chicken

Grilled Chicken Caesar Salad

Lemon and Herb Marinated Grilled Chicken Thighs

Beer Can Chicken

Curried Chicken Salad

Tex-Mex Style Main Course Chicken Soup

Grilled Jerk Chicken Wings

Jerk Chicken

🤤 More Drool-Worthy Recipes