Grilled Jamaican Jerk Chicken Salad Recipe

Name: Grilled Jamaican Jerk Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 garlic clove, chopped; Coarse salt; 2 tablespoons freshly-squeezed lime juice; Caribbean hot sauce; 2 tablespoons vegetable oil; 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

Servings: persons

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
1 garlic clove, chopped
Coarse salt
2 tablespoons freshly-squeezed lime juice
Caribbean hot sauce
2 tablespoons vegetable oil
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

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.
2
Cut several small slits in chicken and rub all over with jerk paste.
3
Refrigerate, tightly covered, overnight.
4
Preheat a barbecue grill and adjust heat to low.
5
Grill chicken for about 40 minutes, turning once, until dark brown and crusty.
6
Let cool and slice.
7
Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.
8
Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste.
9
Whisk garlic paste with lime juice and a few drops of hot sauce, to taste.
10
Whisk in vegetable oil until emulsified.
11
Assemble salad: In a bowl combine salad ingredients with chicken.
12
Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Jamaican Jerk Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Jamaican Jerk Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions