INGREDIENTS

For the Jamaican Jerk Chicken:

• 2 pounds boneless skinless chicken thighs
• Grace Jerk Marinade

For salad:

• 2 heads of romaine lettuce, chopped
• 8-12 cherry tomatoes
• 1 cucumber, sliced
• 1/2 ripe pineapple, cut into chunks
• Lite Vinegarette Dressing
• 1 sprig scallion diced

DIRECTIONS

For the Jamaican Jerk Chicken:

1. Pour the Grace Jerk marinade into a large zip bag and add the chicken. Allow the chicken to marinate for at least one hour, or up to 8 hours.

2. 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 adding additional Marinade for extra flavour. Then allow the chicken to rest 5 minutes before cutting.

3. Cut chicken into strips.

Salad:

1. Arrange lettuce on a large platter, topped with tomatoes, pineapples, cucumbers, and avocado.

2. Place chicken pieces and sprinkle on scallion.

3. Top with your favourite vinaigrette dressing.