2 cup red wine vinegar
2 cup white wine vinegar
3 cups sugar
1 habanero chile
½ cup fresh mint leaves, coarsely chopped
Place vinegar, sugar and habanero in a medium nonreactive saucepan and cook over medium-high heat, stirring occasionally, until the sugar is completely melted and the mixture is thickened and reduced by about half. . Carefully transfer the mixture to a blender and add the mint and blend until smooth. Season with salt Let the glaze cool to room temperature.
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon habanero powder
2 teaspoons coarse black pepper
2 teaspoons dry thyme
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
4 bone-in chicken breasts (8 ounces each)
1. Heat grill to medium-high. Combine all spices ingredients in a medium bowl.
2. Brush chicken on both sides with the oil and season with salt. Rub one side of each breast with some of the jerk seasoning. Place the chicken on the grill, rub side down and grill until slightly charred and the rub has formed a crust, about 4 minutes. Turn the chicken over, brush the top side with some of the glaze and continue cooking until just cooked through, brushing with more of the glaze every few minutes. Remove from the grill, brush with more glaze and let rest 5 minutes before serving.