Barbecued jerk rubbed chicken with habanero-mint glaze

Prepare an aromatic jerk rub with thyme, mint, allspice, habanero and more.

  • Preparation Time25 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy

For the jerk rub

3 tbsp. ground coriander
3 tbsp. ground ginger
3 tbsp. light brown sugar
3 tbsp. onion powder
2 tbsp. garlic powder
2 tbsp. 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

For the habanero-mint glaze

45ml red wine vinegar
45ml white wine vinegar
600g sugar
1 habanero chile, chopped
60g coarsely chopped fresh mint leaves
Salt
1kg chicken thighs, legs and breasts, skin on and bone in
Canola oil
1) To make the jerk rub: Combine all ingredients in a medium bowl.

2) To make the 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.

3) For the chicken: Preheat barbecue 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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