Wednesday, May 19, 2010

Recipe Of The Day: Grilled Jerk Chicken w/ Mint Habanero Glaze

We have stated over and over our fondness for the golden bird in our test kitchens and just feel that with Summer here in the Southern section of the Great Golden State California, that you can never go wrong with a little grilled chicken. This time around instead of just leaving it at alone with the jerk seasonings we decided to give the recipe a little twist with the help of a great Mint & Habanero glaze that works like a great tag team to heat up and cool down this great grilled delight.
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. 
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

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
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.

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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