JERK CHICKEN

LETTUCE WRAPS

WITH TROPICAL SALSA

Jerk Chicken Lettuce Wraps with Tropical

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.  

Jody's Asian Persuasion Rub
RT-700 WOOD PELLET GRILL
RECTEQ ICER CAMOUFLAGE
RT-590 WOOD PELLET GRILL
RECTEQ ICER RED BLACK
RT-340 V2 Atomic Transparent copy
RECTEQ ICER RED WHITE BLUE
RT-B380 BULLSEYE WOOD PELLET GRILL