Jamaican Jerk Chicken Lettuce Wraps

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1. In a blender or food processor, combine thyme, scallions, garlic, ginger and serrano pepper and blend into a paste.

Step 2

Step 2. In a bowl, mix soy sauce, brown sugar, allspice, cinnamon, nutmeg, chicken bouillon powder and water, then stir in the herb paste.

Step 3

Step 3. Pat the chicken dry and rub with salt, pepper, garlic powder, onion powder and jerk seasoning.

Step 4

Step 4. Place the chicken in a bag or dish and pour over the marinade. Refrigerate for at least 3 hours or overnight.

Step 5

Step 5. Preheat a grill or grill pan over medium-high heat and lightly oil the grates.

Step 6

Step 6. Remove chicken from marinade (reserve the marinade), and grill for 10–12 minutes per side until the internal temperature reaches 165°F (74°C), or roast at 220°C (425°F) for 20–25 minutes.

Step 7

Step 7. Simmer the reserved marinade in a saucepan for 7 minutes and use as a sauce. Slice the chicken into thin strips.

Step 8

Step 8. Mix the light mayonnaise with 1/2 teaspoon jerk seasoning to make a sauce.

Step 9

Step 9. Layer each lettuce leaf with shredded cabbage, jerk chicken, scallions, cilantro and peanuts.

Step 10

Step 10. Drizzle with jerk mayo sauce and serve with lime wedges.