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: