Grilled Jamaican Jerk Chicken Salad

Course : Grilling
Serves: 6
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---jerk rub---
10 medium 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 cloves garlic
3 medium 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
2 tablespoons lime juice
6 pieces chicken thighs -- skin removed
1 clove garlic clove -- chopped
1 teaspoon coarse salt
2 tablespoons freshly-squeezed lime juice
1 bottle Caribbean hot sauce
2 tablespoons vegetable oil
1 cup jicama, julienne strips
1/2 cup red bell pepper, julienne strips
1/2 cup yellow bell pepper, julienne strips
2 medium tomatoes -- cut into wedges
1 medium avocado -- sliced
1 teaspoon grated lime peel
1 medium fresh jalapeno chiles, minced
1 bunch fresh cilantro, minced
1 head Boston lettuce leaves separated washed and dried

Preparation / 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 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.

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