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Greg59

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Reviewed Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze

Jan 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

The chicken was very tasty but a few tips. The rub recipe makes way to much rub. I cut to 1/3 and used on 3 lbs of chicken tenders and still had some left over. To thicken the glaze, you must reduce by half like the recipe calls for and let it cool to room temp. I put it in the fridge for 30 min and it came out sticky perfect. I used 1 tps cayenn...

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