Ingredients

• 10 Scotch Bonnet chile peppers, chopped
• 1/4 cup each fresh basil and fresh thyme
• 1/4 cup minced fresh ginger
• 1/4 cup yellow mustard
• 4 garlic cloves
• 3 scallions, finely chopped
• 2 tablespoons each dried rosemary, chopped fresh parsley and brown mustard seeds
• 2 tablespoons each orange juice and white vinegar
• 1 teaspoon ground allspice
• 1 teaspoon salt and 1 teaspoon black pepper
• 1/4 teaspoon each ground cloves and grated nutmeg
• Lime juice
• 6 chicken thighs, skin removed
• 1 garlic clove, chopped
• Coarse salt
• 2 tablespoons freshly-squeezed lime juice
• Caribbean hot sauce
• 2 tablespoons vegetable oil
• 1 cup julienned strips jicama
• 1/2 cup each julienned strips red and yellow bell pepper
• 2 tomatoes, cut into wedges
• 1 avocado, sliced
• 1 teaspoon grated lime peel
• Minced fresh chiles
• Minced fresh cilantro
• 1 head Boston lettuce, leaves separated, washed and dried

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Instructions

1. 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.
2. 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.