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.

No additional tips available.

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

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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.

Grilled Jamaican Jerk Chicken Salad

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