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Recipe courtesy of David Rosengarten

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Total:: 9 hr 5 min
Prep:: 8 hr 10 min
Cook:: 55 min

Yield:: 6 servings

Ingredients

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

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
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

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.

My Private Notes

Name: Grilled Jamaican Jerk Chicken Salad
Prep time: P0Y0M0DT8H10M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT9H5M0.000S
Yield: 6 servings
Ingredients: 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