Grilled Jamaican Jerk Chicken Salad

The gospel being what it is and always will be, “the message of reconciliation” (2 Corinthians 5:19), our churches should be the most reconciling, peaceable, relaxed, happy places in town. We are so open to enemies, so meek in the face of insults and injuries, so forgiving toward the undeserving — if we do make people angry, let this be the reason. We refuse to join in their selfish battles. We’re following a higher call. We are the peacemakers, the true sons of God (Matthew 5:9).

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables	Jamaican	Chicken, Salads, Taste	6	Servings

INGREDIENTS

10		Scotch Bonnet chile peppers
		chopped
1/4	c	Fresh basil
1/4	c	Fresh thyme
1/4	c	Minced fresh ginger
1/4	c	Yellow mustard
4		Garlic cloves
3		Scallions, finely chopped
2	T	Dried rosemary
2	T	Chopped fresh parsley
2	T	Brown mustard seeds
2	T	Orange juice
2	T	White vinegar
1	t	Ground allspice
1	t	Salt
1	t	Black pepper
1/4	t	Ground cloves
1/4	t	Grated nutmeg
		Lime juice
6		Chicken thighs, skin removed
1		Garlic clove, chopped
		Coarse salt
2	T	Freshly-squeezed lime juice
		Caribbean hot sauce
2	T	Vegetable oil
1	c	Julienned strips jicama
1/2	c	Julienned strips red bell
		pepper
1/2	c	Julienned strips yellow bell
		pepper
2		Tomatoes, cut into wedges
1		Avocado, sliced
1	t	Grated lime peel
		Minced fresh chiles
		Minced fresh cilantro
1		Head Boston lettuce, leaves
		separated washed and
		dried

INSTRUCTIONS

1997    
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,  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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