Flay’ed Jerk Chicken

Jerk ChickenWho said chicken is boring?  This Jerk Chicken rub à la Bobby Flay has more than just a kick, it’s a three alarm fire.  The rub is made with habanero chile powder among other things.  If you love spicy food you will love this recipe.

You can make the rub in advance and keep it in your spice rack.  When you feel like you need some spice in your life, make this Jerk Chicken.  I use skinless chicken thighs or skinless chicken breast for a lean version. The rub has so much flavor, I promise you, you won’t miss the skin. It’s great for grilling outdoors but not necessary.

This recipe is from Bobby Flay’s Boy gets grill cookbook.

The Rub:

Ingredients:

2 Tbsp ground coriander

2 Tbsp ground ginger

2 Tbsp light brown sugar

1 Tbsp onion powder

1 Tbsp garlic powder

1 Tbsp salt

2 tsp habanero chile powder or cayenne pepper

2 tsp pepper

2 tsp dried thyme

1 tsp ground cinnamon

1 tsp ground allspice

1 tsp ground cloves

Directions:

1.  Combine ingredients in a small bowl and mix.  You can either use it right away or store for future use in a glass jar with a tight fitting lid.   The rub can last for several months.

 

The Chicken:

4 skinless chicken thighs or chicken breast

salt

canola oil

Directions:
1.  Heat your grill (indoor or outdoor) to high.

2.  Sprinkle salt on chicken pieces and let set in refrigerator for several hours.  When ready to grill, rub spice mixture on chicken pieces.

3.  Drizzle some canola oil onto chicken to prevent sticking.

4.  Grill until the skin is crusty and golden brown, about 5 minutes.  Reduce heat to medium and turn chicken over and cook until done.  If you are using an outdoor grill, close the hood and let the chicken cook through.  Serve.

 

 



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