Grilled Jamaican Jerk Chicken Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
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 tbsp: Each dried rosemary,
Chopped fresh parsley and,
Brown mustard seeds,
2 tbsp: Each orange juice and white,
Vinegar,
1 tsp: Ground allspice,
1 tsp: Salt and 1 teaspoon black,
Pepper,
1/4 tsp: Each ground cloves and,
Grated nutmeg,
Lime juice,
6: Chicken thighs, skin removed
Dressing:,
1: Garlic clove, chopped
Coarse salt,
2 tbsp: Freshly-squeezed lime juice,
Caribbean hot sauce,
2 tbsp: Vegetable oil,
Salad:,
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 tsp: Grated lime peel,
Minced fresh chiles,
Minced fresh cilantro,
1 Head: Boston lettuce, leaves
Separated, washed and dried
Directions:
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 barbecue grill and adjust heat to low. Grill
chicken for about 40 minutes, turning once, until dark brown and
crusty. Let cool and slice. Alternatively, bake chicken at 350
degrees F for 50 minutes, then broil 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.
Yield: 6 servings
TASTE SHOW #TS4714 Jerk Rub:
Source from luhu.jp
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 barbecue grill and adjust heat to low. Grill
chicken for about 40 minutes, turning once, until dark brown and
crusty. Let cool and slice. Alternatively, bake chicken at 350
degrees F for 50 minutes, then broil 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.
Yield: 6 servings
TASTE SHOW #TS4714 Jerk Rub:
Source from luhu.jp
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