JERK CHICKEN
LETTUCE WRAPS
WITH TROPICAL SALSA

INGREDIENTS:
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8 chicken thighs, boneless and skinless
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Boston/Bibb lettuce
Marinade:
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2 tsp allspice, ground
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1/2 tsp cinnamon, ground
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1/2 tsp cloves, ground
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1/2 tsp nutmeg, ground
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4oz onions, chopped
-
8 cloves garlic
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3 tbsp ginger, chopped
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3 scallions, chopped
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1/2 cup lime juice
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1 tbsp white vinegar
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1 tbsp soy sauce
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1/4 cup olive oil
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1 habanero pepper, chopped
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1/4 cup brown sugar
Tropical Salsa:
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1 mango, chopped
-
1/2 papaya, chopped
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1 red bell pepper. seeded and chopped
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2 jalapeños, seeded and chopped
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4 avocados, chopped
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3 blood oranges, segmented
INSTRUCTIONS:
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Puree ingredients for marinade until smooth.
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Trim chicken things of excess fat and allow to sit in the jerk marinade for 2-4 hours.
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Preheat recteq® to 450°F.
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Grill the red bell pepper and jalapeño for the salsa until slightly charred (about 4-6 minutes).
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Chop all the fruit and combine ingredients for the salsa in a medium sized bowl, then allow to rest for 30 minutes.
-
Add the chicken thighs to the recteq® and cook for 35-40 minutes until the chicken reaches 165°F internal.
-
Chop the chicken and serve on a lettuce cup with a spoonful of the salsa.
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