| | JERK RUB |
| 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 | tb | Dried rosemary |
| 2 | tb | Chopped fresh parsley |
| 2 | tb | Brown mustard seeds |
| 2 | tb | Orange juice |
| 2 | tb | White vinegar |
| 1 | ts | Ground allspice |
| 1 | ts | Salt |
| 1 | ts | Black pepper |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Grated nutmeg |
| | Lime juice |
| 6 | | Chicken thighs, skin removed |
| | DRESSING |
| 1 | | Garlic clove, chopped |
| | Coarse salt |
| 2 | tb | Freshly-squeezed lime juice |
| | Caribbean hot sauce |
| 2 | tb | Vegetable oil |
| | SALAD |
| 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 | ts | Grated lime peel |
| | Minced fresh chiles |
| | Minced fresh cilantro |
| 1 | | Head Boston lettuce, leaves separated, washed and dried |
