This must be enjoyed with ice cold drinks of the top shelf variety, such as Silver Patron Margaritas, or Mint Juleps loaded with top shelf Glenlivet.
Enjoy!
Ingredients
Jerk Rub:
3 Tbs Ground Coriander
3 TBS Ground Ginger
3 TBS Light Brown Sugar
2 TBS Onion Powder
2 TBS Garlic Powder
2 TBS Kosher Salt
2 TBS Habanero Powder
1 Tablespoon Dry Thyme
2 Tsp Coarse Black Pepper
2 Tsp Ground Cinnamon
2 Tsp Ground Allspice
2 Tsp Ground Cloves
Directions
Combine all ingredients in a medium bowl.
Set Aside.
Habanero-Mint Glaze:
1 ½ Cups Red Wine Vinegar
1 ½ Cups White Wine Vinegar
3 Cups Sugar
1 Habanero Chile, Chopped
½ Cup Coarsely Chopped Fresh Mint Leaves
Kosher Salt
Chicken
2 Lbs Chicken Thighs, Legs And Breasts, Skin On And Bone In
Canola Oil
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.
Chicken:
Preheat grill to medium or heat grill pan over medium heat.
Rub 1 side of each chicken with 2 TBS 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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