Name: Grilled jerk rubbed chicken with chili-mint glaze
Prep time: 25 min
Cook time: 30 min
Yield: 4
Cuisine: Caribbean
Ingredients: 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