Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***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      tablespoons   dried rosemary
   2      tablespoons   chopped fresh parsley
   2      tablespoons   brown mustard seeds
   2      tablespoons   orange juice
   2      tablespoons   white vinegar
   1      teaspoon      ground allspice
   1      teaspoon      salt
   1      teaspoon      black pepper
     1/4  teaspoon      ground cloves
     1/4  teaspoon      grated nutmeg
                        lime juice
   6                    chicken thighs -- skin
                        -- removed
                        ***dressing***
   1                    garlic clove -- chopped
                        coarse salt
   2      tablespoons   freshly-squeezed lime juice
                        Caribbean hot sauce
   2      tablespoons   vegetable oil
                        ***salad***
   1      cup           jicama, julienne strips
     1/2  cup           red bell pepper, julienne strips
     1/2  cup           yellow bell pepper, julienne strips
   2                    tomatoes -- cut into wedges
   1                    avocado -- sliced
   1      teaspoon      grated lime peel
                        fresh jalapeno chiles, minced
                        fresh cilantro, minced
   1      head          Boston lettuce
                        -- leaves separated
                        -- washed and dried

Preparation:

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 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 350F for 50 minutes, then grill 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.