Jerked Chicken with Avocado and Papaya Salad

Name: Jerked Chicken with Avocado and Papaya Salad
Prep time: 12 h 20 min
Total time: 12 h 20 min
Yield: Serves 4
Cuisine: Jamaica
Ingredients: juice of 1 lime; salt and pepper; 1 just-ripe papaya, peeled and cut into small chunks; 1 spring onion, chopped finely; 120 ml/½ cup Guava Vinaigrette; 1 tbsp chopped fresh parsley, to garnish; salt and pepper; 225 g/8 oz mixed green lettuce leaves, torn into pieces; 8 boneless chicken thighs, skin left on; salt or lime juice; salt or lime juice; 1 tbsp Jerk Seasoning (or Walkerswood ready-made); 1 tbsp Jerk Seasoning (or Walkerswood ready-made); 1 small avocado, peeled and cut into small chunks; 1 tbsp oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
13 hr

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

This dish can be made with leftover jerk chicken; chicken breasts can be substituted for thighs but won’t be quite as succulent. It is spicy but not really hot because the fruity dressing and salad keep everything balanced.

Ingredients

For the chicken

8 boneless chicken thighs, skin left on
salt or lime juice
1 tbsp Je

Americas
Jamaica
Caribbean
Gluten-free
Spicy

Method

Wash the chicken with either salt or juice of a lime. Pat dry and rub with jerk seasoning and oil. Leave in the refrigerator for an hour or two.
Light the barbecue or preheat a grill pan or grill. Cook the chicken for about 5 minutes on either side or until done. Allow to cool and then cut into strips, removing the skin if you prefer.
Mix the avocado