⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

🍽 Ingredients

• 1 lb Bone-in, skin-on chicken thighs
• 1/4 cup Olive oil
• 1 Scotch bonnet pepper, finely chopped
• 2 Scallions, finely chopped
• 1 tbsp Thyme
• 1 tsp Allspice
• 2 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 2 tbsp Brown sugar
• 1 tbsp Soy sauce
• 1 tsp Salt
• 1/2 cup Mayonnaise
• 1/4 cup Sour cream
• 1 tbsp Lemon juice
• 1 tsp Garlic powder
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 head Romaine lettuce
• 1/2 cup Croutons
• 4 slices Bread for croutons
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion powder
• To taste Salt and Pepper

📖 Instructions

1. First things first, let's make the jerk marinade. In a large bowl, combine the olive oil, scotch bonnet pepper (finely chopped - wear gloves!), scallions (finely chopped), thyme, allspice, garlic (minced), ginger (grated), brown sugar, soy sauce, and salt. Mix this all up until well combined. This is where the magic happens, trust me!
2. Now, grab your chicken. Cut it into bite-sized pieces—around 1 inch cubes. Toss those bad boys into the marinade, making sure every piece is fully coated. Cover the bowl and pop it into the fridge for at least 30 minutes, or even better, overnight. The longer it marinates, the more flavorful it'll be! Mmm!
3. Preheat your grill or grill pan to medium-high heat. Once it's hot, add the marinated chicken. Cook for about 4-5 minutes per side, or until it's fully cooked through and nicely charred. Keep an eye on it so it doesn't burn! You want those beautiful grill marks.
4. While the chicken is grilling, let's whip up those croutons! Preheat your oven to 375°F (190°C). Cut your bread into 1-inch cubes. In a bowl, toss the bread cubes with olive oil, garlic powder, onion powder, and salt and pepper.
5. Spread the bread cubes in a single layer on a baking sheet. Bake for 10-12 minutes, flipping halfway through, until golden brown and crispy. You don't want soggy croutons, do you?
6. Time for the salad! In a large bowl, whisk together mayonnaise, sour cream, lemon juice, garlic powder, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste. This is your creamy Caesar dressing base.
7. Add the romaine lettuce to a large bowl and drizzle with the Caesar dressing, tossing gently to coat.
8. Once the chicken is cooked, let it rest for a few minutes then slice or shred it. Add the jerk chicken to the salad along with the crispy croutons. Toss gently to combine.
9. Serve immediately and enjoy this amazing jerk chicken Caesar salad! Garnish with extra scallions or a sprinkle of parmesan cheese if desired. Don't forget to take a pic for the 'gram!

📝 Notes

• Adjust the amount of scotch bonnet pepper to your spice preference. Start small and add more if needed!
• For extra flavor, marinate the chicken for at least 30 minutes, or up to overnight.
• Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C).