Grilled jamaican jerk chicken salad

4 servings

Ingredients

Quantity Ingredient
10 Scotch Bonnet chile peppers,
Chopped
¼ cup Each fresh basil and fresh
Thyme
¼ cup Minced fresh ginger
¼ cup Yellow mustard
4 Garlic cloves
3 Scallions, finely chopped
2 tablespoons Each dried rosemary,
Chopped fresh parsley and
Brown mustard seeds
2 tablespoons Each orange juice and white
Vinegar
1 teaspoon Ground allspice
1 teaspoon Salt and 1 teaspoon black
Pepper
¼ teaspoon Each ground cloves and
Grated nutmeg
Lime juice
6 Chicken thighs, skin removed
Dressing:
1 Garlic clove, chopped
Coarse salt
2 tablespoons Freshly-squeezed lime juice
Caribbean hot sauce
2 tablespoons Vegetable oil
Salad:
1 cup Julienned strips jicama
½ cup Each julienned strips red
And yellow bell pepper
2 Tomatoes, cut into wedges
1 Avocado, sliced
1 teaspoon Grated lime peel
Minced fresh chiles
Minced fresh cilantro
1 Head Boston lettuce, leaves
Separated, washed and dried

Directions

Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.

Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified.

Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter.

Yield: 6 servings

TASTE SHOW #TS4714 Jerk Rub:

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