Recipe courtesy of David Rosengarten

Grilled Jamaican Jerk Chicken Salad

  • Total: 9 hr 5 min
  • Prep: 8 hr 10 min
  • Cook: 55 min
  • Yield: 6 servings
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Jerk Rub:

10 Scotch Bonnet chile peppers, chopped

1/4 cup each fresh basil and fresh thyme

1/4 cup minced fresh ginger

1/4 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

1/4 teaspoon each ground cloves and grated nutmeg

Lime juice

6 chicken thighs, skin removed


1 garlic clove, chopped

Coarse salt

2 tablespoons freshly-squeezed lime juice

Caribbean hot sauce

2 tablespoons vegetable oil


1 cup julienned strips jicama

1/2 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


  1. 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.
  2. 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.
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