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Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze

Prep Time
25 min
Cook Time
30 min
Yields
4 servings

These chicken thighs, legs and breasts taste beautiful with a homemade jerk rub and habanero-mint glaze.

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ingredients

Jerk Rub

3
Tbsp ground coriander
3
Tbsp ground ginger
3
Tbsp light brown sugar
2
Tbsp onion powder
2
Tbsp garlic powder
2
Tbsp kosher salt
2
Tbsp habanero powder
1
Tbsp dry thyme
2
tsp coarse black pepper
2
tsp ground cinnamon
2
tsp ground allspice
2
tsp ground cloves

Habanero-Mint Glaze

1 ½
cups red wine vinegar
1 ½
cups white wine vinegar
3
cups sugar
1
habanero chile, chopped
½
cup fresh mint leaves, coarsely chopped
Salt

Chicken

2
lb(s) chicken thighs, legs and breasts, skin on and bone in
Canola oil
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directions

Step 1

Combine all ingredients in a medium bowl.

Step 2

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 ½ 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.

Step 3

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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