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.