Title: Grilled jamaican jerk chicken salad
 Categories: Taste
      Yield: 4 Servings
 
     10    Scotch Bonnet chile peppers,
           Chopped
    1/4 c  Each fresh basil and fresh
           Thyme
    1/4 c  Minced fresh ginger
    1/4 c  Yellow mustard
      4    Garlic cloves
      3    Scallions, finely chopped
      2 tb Each dried rosemary,
           Chopped fresh parsley and
           Brown mustard seeds
      2 tb Each orange juice and white
           Vinegar
      1 ts Ground allspice
      1 ts Salt and 1 teaspoon black
           Pepper
    1/4 ts Each ground cloves and
           Grated nutmeg
           Lime juice
      6    Chicken thighs, skin removed
           Dressing:
      1    Garlic clove, chopped
           Coarse salt
      2 tb Freshly-squeezed lime juice
           Caribbean hot sauce
      2 tb Vegetable oil
           Salad:
      1 c  Julienned strips jicama
    1/2 c  Each julienned strips red
           And yellow bell pepper
      2    Tomatoes, cut into wedges
      1    Avocado, sliced
      1 ts Grated lime peel
           Minced fresh chiles
           Minced fresh cilantro
      1    Head Boston lettuce, leaves
           Separated, washed and dried
 
  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