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GRILLED JAMAICAN JERK CHICKEN SALAD
  • 6 Chicken thighs; skin -removed
    Jerk Rub:
  • 10 Scotch Bonnet chile peppers; -chopped
  • 1/4 c Fresh basil
  • 1/4 c Fresh thyme
  • 1/4 c Minced fresh ginger
  • 1/4 c Yellow mustard
  • 4 Garlic cloves
  • 3 Scallions; finely chopped
  • 2 tb Dried rosemary
  • 2 tb Chopped fresh parsley
  • 2 tb Brown mustard seeds
  • 2 tb Orange juice
  • 2 tb White vinegar
  • 1 t Ground allspice
  • 1 t Salt
  • 1 t Black pepper
  • 1/4 t Ground cloves
  • 1/4 t Grated nutmeg
  • Lime juice
    Dressing:
  • 1 Garlic clove; chopped
  • Coarse salt
  • 2 tb Freshly-squeezed lime juice
  • Caribbean hot sauce
  • 2 tb Vegetable oil
    Salad:
  • 1 c Julienned strips jicama
  • 1/2 c Julienned strips red bell
  • Pepper
  • 1/2 c Julienned strips yellow bell Pepper
  • 2 Tomatoes; cut into wedges
  • 1 Avocado; sliced
  • 1 t 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 a nd 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 crust y. 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.

    3. 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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