JERK CHICKEN WITH GRILLED ROMAINE SALAD

4 whole chicken legs or half-breasts, skin on

6 tbsp (90 mL) oil

5 tbsp (75 mL) fresh lime juice

2 tbsp (30 mL) soy sauce

2 tsp (10 mL) kosher or coarse salt

3 garlic cloves, crushed

2 tbsp (30 mL) minced, fresh ginger root

3 green onions, coarsely chopped

3 jalapeno peppers, seeded, in chunks

2 tsp (10 mL) fresh thyme

1 tbsp (15 mL) brown sugar

Pinch each ground allspice, cinnamon and nutmeg

Oil for grill

Grilled romaine salad (see recipe)

Tomato ketchup or chili sauce

Using a sharp knife, slice into the chicken with 1/4-inch (5 mm) slashes along its length. In a food processor, combine the oil, lime juice, soy sauce, salt, garlic, ginger, green onions, peppers, thyme, sugar and spices. Pulse until well blended and transfer mixture to a plastic bag. Add chicken, turning to coat pieces with mixture. Press out air, seal, and refrigerate for four hours. Preheat grill to medium. Brush grill with oil. Place chicken skin side down and grill until skin is brown and crisp, about 15 minutes. Turn chicken and continue grilling until internal temperature on a thermometer reaches 165 F (75 C), about 10 to 15 minutes. Grilled romaine salad recipe: Split two romaine hearts lengthwise, brush all over with olive oil and sprinkle with salt and pepper. Just as chicken is nearing doneness, add romaine to grill for about two minutes a side. Serve grilled chicken and romaine with ketchup or chili sauce. Serves 4.