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