JERK CHICKEN

LETTUCE WRAPS

WITH TROPICAL SALSA

INGREDIENTS:​

• 8 chicken thighs, boneless and skinless

• Boston/Bibb lettuce 

Marinade:

• 2 tsp allspice, ground

• 1/2 tsp cinnamon, ground

• 1/2 tsp cloves, ground

• 1/2 tsp nutmeg, ground

• 4oz onions, chopped

• 8 cloves garlic

• 3 tbsp ginger, chopped

• 3 scallions, chopped

• 1/2 cup lime juice

• 1 tbsp white vinegar

• 1 tbsp soy sauce

• 1/4 cup olive oil

• 1 habanero pepper, chopped

• 1/4 cup brown sugar

Tropical Salsa:

• 1 mango, chopped

• 1/2 papaya, chopped

• 1 red bell pepper. seeded and chopped

• 2 jalapeños, seeded and chopped

• 4 avocados, chopped

• 3 blood oranges, segmented

• 1 tsp Jody's Asian Persuasion Rub

INSTRUCTIONS:​

1. Puree ingredients for marinade until smooth.

2. Trim chicken things of excess fat and allow to sit in the jerk marinade for 2-4 hours.

3. Preheat recteq to 450°F.

4. Grill the red bell pepper and jalapeño for the salsa until slightly charred (about 4-6 minutes). 

5. Chop all the fruit and combine ingredients for the salsa in a medium sized bowl, then allow to rest for 30 minutes.

6. Add the chicken thighs to the recteq and cook for 35-40 minutes until the chicken reaches 165°F internal.

7. Chop the chicken and serve on a lettuce cup with a spoonful of the salsa.  

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