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:

  • Puree ingredients for marinade until smooth.
  • Trim chicken things of excess fat and allow to sit in the jerk marinade for 2-4 hours.
  • Pre-heat recteq to 450℉.
  • Grill the red bell pepper and jalapeño for the salsa until slightly charred (about 4-6 minutes). 
  • 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 REC TEC and cook for 35-40 minutes until the chicken reaches 165℉ internal.
  • Chop the chicken and serve on a lettuce cup with a spoonful of the salsa.