JERK CHICKEN & ISLAND SALAD
1 whole chicken (3-4 pounds, halved, backbone removed)
kosher salt (to taste)
For the Marinade
7 scotch bonnet chiles (stemmed)
1 medium onion (peeled and diced)
1 bunch scallions (chopped)
1 shallot (chopped)
1 bunch parsley (chopped)
4 cloves garlic (peeled and roughly chopped)
2 tablespoons fresh thyme leaves
1 3- inch piece ginger (peeled and roughly chopped)
2 teaspoons allspice
1/2 teaspoon fresh nutmeg (grated)
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 cup lime juice
3 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon brown sugar
kosher salt and freshly ground black pepper (to taste)
FOR THE SALAD
1 Haitian mango (peeled and medium diced)
1/4 cup red onion (peeled and chopped)
1/2 cup pineapple (medium diced)
1/2 bunch cilantro (roughly chopped)
1/2 lime (juiced)
For the Chicken: in the bowl of a food processor, add the chiles, onion, scallions, shallot, parsley, garlic, and thyme in a food processor and pulse to combine. Add ginger, allspice, nutmeg, cinnamon, cloves, lime juice, soy sauce, vegetable oil and brown sugar and mix to combine. Remove to a bowl. Set aside 1/4 cup marinade and reserve.
Place chicken in baking dish. Rub the chicken with the marinade, cover with plastic and refrigerate overnight.
Remove the chicken from the refrigerator and allow to come to room temperature for 30 minutes. Meanwhile, preheat grill to medium-high heat.
Place chicken on the grill and cook until charred and cooked through, about 20-25 minutes per side or until a meat thermometer registers 165ºF. Remove from the grill and keep warm. Roughly chop meat on the bone.
Place chopped chicken on the hot grill with some more reserved marinade and grill until charred. Serve with salad.
For the Salad: in a large bowl add the mango, red onion, pineapple, cilantro and lime and toss to combine. Serve with the chicken.