***jerk rub***
10 scotch bonnet chile peppers
-- chopped
1/4 cup fresh basil
1/4 cup fresh thyme
1/4 cup minced fresh ginger
1/4 cup yellow mustard
4 garlic cloves
3 scallions -- finely chopped
2 tablespoon dried rosemary
2 tablespoon chopped fresh parsley
2 tablespoon brown mustard seeds
2 tablespoon orange juice
2 tablespoon white vinegar
1 teaspoon ground allspice
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
lime juice
6 chicken thighs -- skin
-- removed
***dressing***
1 garlic clove -- chopped
coarse salt
2 tablespoon freshly-squeezed lime juice
Caribbean hot sauce
2 tablespoon vegetable oil
***salad***
1 cup jicama, julienne strips
1/2 cup red bell pepper, julienne strips
1/2 cup yellow bell pepper, julienne strips
2 tomatoes -- cut into wedges
1 avocado -- sliced
1 teaspoon grated lime peel
fresh jalapeno chiles, minced
fresh cilantro, minced
1 head Boston lettuce
-- leaves separated
-- washed and dried
Instructions:
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 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 350F for 50 minutes, then grill
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.
