• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Grilled Jamaican Jerk Chicken Salad

  • Recipe Submitted by on

Category: Salads, Poultry

 Ingredients List

  • ----------------------------------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 ts Ground allspice
  • 1 ts Salt
  • 1 ts Black pepper
  • 1/4 ts Ground cloves
  • 1/4 ts Grated nutmeg
  • Lime juice
  • 6 Chicken thighs, skin removed


1 Garlic clove, chopped
Coarse salt
2 tb Freshly-squeezed lime juice
Caribbean hot sauce
2 tb Vegetable oil

1 c Julienned strips jicama
1/2 c Julienned strips red bell
1/2 c Julienned strips yellow bell
2 Tomatoes, cut into wedges
1 Avocado, sliced
1 ts Grated lime peel
Minced fresh chiles
Minced fresh cilantro
1 Head Boston lettuce, leaves
-separated, washed and dried

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

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 emuls ified.

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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