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 tbsp Dried rosemary
2 tbsp Chopped fresh parsley
2 tbsp Brown mustard seeds
2 tbsp Orange juice
2 tbsp White vinegar
1 tsp Ground allspice
1 tsp Salt
1 tsp Black pepper
1/4 tsp Ground cloves
1/4 tsp 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 Julienned strips red bell pepper
1/2 cup Julienned strips 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
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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 <MsRooby@sprintmail.com> on Apr 14, 1997
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 19, 1997
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