Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze

  • prep time25 min
  • total time 55 min
  • serves 4

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

64 Ratings
Directions for: Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze


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



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

Canola oil


Jerk Rub

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.;

See more: Chicken, Dinner, Grill, Hot and Spicy, Main


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