Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze

Courtesy from Bobby Flay!
This is our TOP favorite recipe at home these days. We even make it several times a week. Get ready for the spices because you are going to need LOTS of them. The habanero powder can be replaced with a Chipolte powder by Mrs. Dash if you can't find it.

I like to alter the method of prepartion for the glaze. I half the all vinegar and sugar and then bring it to a boil and simmer for while. Cool it off and place in blender. Add remaining ingredients. You can also add the other half if you want to make it the original portion. The reason I halfed it is b/c it doesn't thicken as well.



Ingredients
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:
Directions
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.