Ingredients Jump to Instructions ↓

  1. 4 tablespoons lime juice, divided

  2. 1 1/2 tablespoons dried jerk seasoning

  3. 1 tablespoon steak sauce, such as

  4. 4 teaspoons honey, divided

  5. 1 teaspoon canola oil

  6. 1 pound boneless, skinless chicken thighs, trimmed

  7. 3 ripe nectarines, pitted and thickly sliced

  8. 2 scallions, chopped salt & freshly ground pepper to taste

  9. 8 cups torn or shredded romaine lettuce Ingredient Note: Jerk seasoning is a dry rub available in the spice section of most supermarkets.

Instructions Jump to Ingredients ↑

  1. Mix 1 tablespoon lime juice, jerk seasoning, steak sauce, 2 teaspoons honey and oil in a shallow dish. Add chicken and turn to coat. Cover and marinate in the refrigerator for 20 minutes. Meanwhile, preheat grill to medium-high or preheat broiler. Stir together nectarines, scallions, remaining 3 tablespoons lime juice and remaining 2 teaspoons honey in a small bowl. Season with salt and pepper. Oil grill rack or broiler pan. Grill chicken until no longer pink in the center, 3 to 4 minutes per side. (Alternatively, place thighs on broiler pan. Broil 4 to 6 inches from heat, 4 to 5 minutes per side). Transfer chicken to a cutting board. Let stand for 5 minutes, then slice diagonally. Toss romaine with nectarine mixture in a large bowl. Divide among 6 plates and arrange chicken on top. Serve immediately.


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