Jamaican Jerk Chicken w/ Habanero Mint Glaze

Jamaican Jerk Rub
• 3 tablespoons ground coriander
• 3 tablespoons ground ginger
• 3 tablespoons light brown sugar
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons kosher salt
• 2 tablespoons habanero powder
• 1 tablespoon dry thyme
• 2 teaspoons coarse black pepper
• 2 teaspoons ground cinnamon
• 2 teaspoons ground allspice
• 2 teaspoons ground cloves

Habanero-Mint Glaze:
• 1 1/2 cups red wine vinegar
• 1 1/2 cups white wine vinegar
• 3 cups sugar
• 1 habanero chile, chopped
• 1/2 cup coarsely chopped fresh mint leaves
• Salt

Chicken
• 2 pounds chicken thighs, legs and breasts, skin on and bone in
• Canola oil

Jerk Rub: Combine all ingredients in a medium bowl.

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 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.

Excellent, no cook corn and bean dish to compliment the chicken.