Grilled Jamaican Jerk Chicken Salad

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6 Chicken thighs, skin removed
4 Garlic
3 Scallions; finely chopped
1 clove Garlic; chopped
1/4 ts Ground cloves
2 tb lime juice; Freshly-squeezed
2 tb Vegetable oil
1/4 c fresh ginger; Minced
1 ts Ground allspice
Lime juice
2 tb Dried Rosemary
10 Scotch Bonnet chile peppers,
1 Avocado; sliced
1 Head Boston lettuce, leaves
1/4 c Fresh basil
fresh cilantro; Minced
fresh chiles; Minced
2 tb Chopped fresh parsley
1/4 ts nutmeg; Grated
Caribbean hot sauce
2 tb Brown mustard seeds
2 tb Orange juice
1/4 c Yellow mustard
1 ts Black pepper
1/2 c red bell pepper; Julienned strips
Coarse salt
1 ts lime peel; Grated
1 ts Salt
1 c jicama; Julienned strips
2 Tomatoes; cut into wedges
1/4 c Fresh thyme
1/2 c yellow bell pepper; Julienned strips
2 tb White vinegar

Original recipe makes 6



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 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 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. >From Taste Show #TS4714 by Rooby on Apr 14, 1997 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master Harper Gaellon" on Apr 19, 1997

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