Grilled Jerk Chicken with Habanero Glaze

Ingredients:

• 900 g chicken thighs, legs and breasts with skin and bones
• Canola oil

Jerk Spice Mix:

• 3 tablespoons ground coriander
• 3 tablespoons ground ginger
• 3 tbsp. l. brown sugar
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 2 tablespoons coarse salt
• 2 tablespoons habanero pepper powder
• 1 tbsp dried thyme
• 2 tsp coarsely ground black pepper
• 2 tsp ground cinnamon
• 2 tsp ground allspice
• 2 tsp ground cloves

Habanero Pepper Mint Glaze:

• 1.5 cups red wine vinegar
• 1.5 cups white wine vinegar
• 3 tbsp. sugar
• 1 chopped habanero chili pepper
• 1/2 cup coarsely chopped mint leaves
• Salt

Preparation:

1. Jerk Spice Mix: Combine all ingredients in a medium bowl.
   
   Habanero Pepper Mint Glaze: In a medium stainless steel saucepan, combine the wine vinegar and sugar. Cook over medium-high heat until the sugar is completely dissolved and the mixture has reduced by half and thickened.
   
   Carefully transfer the mixture to a blender and add the habanero pepper and mint. Blend until smooth. Season with salt. Cool the glaze to room temperature.
2. Jerk Chicken: Preheat the grill to medium or heat a grill pan over medium heat. Rub 1 side of each chicken piece with 2 tablespoons jerk seasoning and drizzle with canola oil.
   
   Grill, seasoning side down, for 3-4 minutes or until crispy. Brush the chicken with a little of the habanero-mint glaze. Turn the chicken over and continue grilling for 7-8 minutes, or until cooked through. Brush the chicken with more glaze and serve immediately.