2 pounds boneless skinless chicken thighs
2-4 habanero peppers seeded
2 tablespoons fresh thyme leaves
1/2 small red onion
1 tablespoon fresh grated ginger
4 cloves garlic
3 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons brown sugar
2 teaspoons ground allspice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
For the Salad:
2 heads romaine lettuce chopped
2 large red bell peppers seeded and cut into rings
2 ripe avocados peeled and sliced
1 English cucumber sliced
1/2 ripe pineapple cut into chunks
1 bottle Newman's Own Honey Mustard Lite Dressing
For the Jamaican Jerk Chicken: Place all the ingredients, except the chicken, in the food processor and puree until smooth. (If you are sensitive to spicy heat, use only 1-2 habanero peppers.) Pour the marinade into a large zip bag and add the chicken. Allow the chicken to marinate for at least one hour, but up to 16 hours. When the chicken is ready to grill, preheat the grill to medium heat. Once hot, remove the chicken from the marinade and place on the grill. Grill for 5 minutes per side. Then allow the chicken to rest 5 minutes before cutting. Meanwhile, grill the red pepper rings for 1-2 minutes per side to soften. Once the chicken has rested, cut into strips. Arrange the romaine lettuce on a large platter, topped with grilled peppers, cucumbers, pineapple and avocado slices. Fan the chicken pieces over the top and drizzle with Newman's Own Honey Mustard Lite Dressing. Serve immediately.