Grilled jerk rubbed chicken with chili-mint glaze

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

For the chili-mint glaze

375 ml cups red wine vinegar
375 ml white wine vinegar
375g caster sugar
1 chili (preferably habanero), chopped
40g fresh mint leaves, coarsely chopped
Salt

For the jerk rubbed chicken

3 tbsp. ground coriander
3 tbsp. ground ginger
3 tbsp. light brown sugar
2 tbsp. onion powder
2 tbsp. garlic powder
2 tbsp. habanero powder
2 tbsp. kosher salt
1 tbsp. dry thyme
2 tsp. coarse black pepper
2 tsp. ground cinnamon
2 tsp. ground allspice
2 tsp. ground cloves
1k chicken thighs, legs and breasts, skin on and bone in
Canola oil
For the chili-mint glaze:

Place vinegars 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. Add the chili and mint and blend until smooth. Season with salt. Let the glaze cool to room temperature.

For the jerk rubbed chicken:

Combine the spices and salt in a medium bowl. Preheat griddle to medium or heat griddle pan over medium heat. Rub 1 side of each chicken with 2 tablespoons of the jerk rub and drizzle with canola oil. Griddle, rub-side down for 3 to 4 minutes or until a crust has formed. Brush with some of the chili-mint glaze and turn the chicken over and continue griddling for 7 to 8 minutes or until just cooked through. Brush with more of the glaze and serve immediately.

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