jamacian jerk chicken

Happy Fourth Of July!!!

It's one of all-time favorite holidays!
It used to be because a) there were fireworks and b) it meant that my birthday was two days later.
Now?
a) there are fireworks and b) I am married to one of the Few and very proud that he defends our country's freedom!

But, onto this recipe....

Now, I've never had Jamacian jerk chicken before at a professional establishment.
Meaning that I don't really know what it's supposed to taste like.
But, I've heard of the flavor combinations and I have the theory on what it's supposed to taste like.

And this was pretty much spot on.
To what was in my head.
And I hope this is what real jerk chicken tastes like!
Enjoy!


Jamacian Jerk Chicken

Serves 4.

Adapted loosely from a Bobby Flay recipe.
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 ground cayenne
2 teaspoons coarse black pepper
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground cloves
3/4 cup white wine vinegar
3/4 cup red wine vinegar
1 1/2 cups sugar
3 fresh jalapenos, sliced
1/2 cup coarsely chopped mint leaves
2 pounds chicken legs, skin on and bone in
Canola oil

Combine all dry spices in a medium bowl and set aside.

Combine vinegars and sugar in a medium saucepan and cook over medium-high heat until the sugar is completely dissolved and the mixture reduces by half.  Add the sliced jalapenos and the mint and let steep for a second.  Transfer to a food processor or blender and blend until smooth.  Season with salt to taste and let cool to room temperature.

Preheat the grill to medium.
Rub the chicken legs with the dry rub and drizzle with canola oil.

Grill for about 3-4 minutes, until you get that nice char.  Brush with the mint-jalapeno glaze, flip over, and continue grilling for about 7-10 more minutes, until cooked through.

Serve hot and enjoy!!