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Jerk Chicken Salad

A bright, spicy Jamaican jerk chicken salad topped with grilled peppers, pineapple, cucumber and avocado.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 2-4 habanero peppers seeded
  • 2 tablespoons fresh thyme leaves
  • 1/2 small red onion
  • 1 tablespoon fresh grated ginger
  • 4 cloves garlic
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 2 teaspoons ground allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 heads romaine lettuce chopped
  • 2 large red bell peppers seeded and cut into rings
  • 2 ripe avocados peeled and sliced
  • 1 English cucumber sliced
  • 1/2 ripe pineapple cut into chunks
  • 1 cup homemade honey mustard dressing or store-bought dressing

Instructions

  • Combine the habanero peppers, thyme, red onion, grated ginger, garlic, soy sauce, lime juice, brown sugar, allspice, cinnamon, nutmeg, salt and black pepper in a food processor and puree until smooth.
  • Place the chicken thighs in a large zip-top bag and pour in the jerk marinade, coating the chicken evenly; seal the bag and marinate at least 1 hour or up to 16 hours in the refrigerator.
  • When ready to cook, preheat the grill to medium heat. Remove chicken from the marinade and place on the grill; cook about 5 minutes per side until cooked through.
  • While the chicken cooks or rests, grill the red pepper rings 1–2 minutes per side until slightly softened and charred.
  • Remove the chicken from the grill and let rest 5 minutes, then slice into strips.
  • Arrange chopped romaine on a large platter. Top with grilled red pepper rings, sliced cucumber, pineapple chunks and avocado slices.
  • Fan the sliced chicken over the salad and drizzle with the honey mustard dressing. Serve immediately.

Equipment

  • Food Processor
  • large zip-top bag
  • Grill or Grill Pan
  • Tongs
  • Knife
  • Cutting Board
  • large platter

Notes

  • Use 1–2 habaneros for milder heat.
  • Marinate at least 1 hour for best flavor.
  • Grill peppers briefly to soften and add char.
  • Let chicken rest 5 minutes before slicing.
  • Store-bought honey mustard may be used.