I got this from my new Bobby Flay cookbook, Boy Gets Grill, which I highly recommend. Lots of inventive things to cook on the grill and many of them have plenty of heat and spice, which we love. You could also use the jerk rub and sauce on a pork loin; actually I think I almost like that better. Be careful working with habaneros as they are just about the hottest pepper there is. After chopping them, I scrubbed my hands like a surgeon.
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 cayenne powder
2 teaspoons coarse black pepper
2 teaspoons dry thyme
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
Rub the skin side of 8 chicken thighs with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving
1 tablespoon canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 ripe mangoes, peeled, pitted and coarsely chopped (I only used one).
1 habanero, chopped
1 cup white wine vinegar
Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.