Ingredients

• 4 tablespoon lime juice, divided
• 1 1/2 tablespoon dried jerk seasoning
• 1 tablespoon steak sauce, such as
• 4 teaspoons honey, divided
• 1 teaspoon canola oil
• 1 pound boneless, skinless chicken thighs, trimmed
• 3 ripe nectarines, pitted and thickly sliced
• 2 scallions, chopped
• Salt & freshly ground pepper, to taste
• 8 cups torn or shredded romaine lettuce

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Cooking Directions

Step 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.

Step 2

Meanwhile, preheat grill to medium-high or preheat broiler.

Step 3

Stir together nectarines, scallions, remaining 3 tablespoons lime juice and remaining 2 teaspoons honey in a small bowl. Season with salt and pepper.

Step 4

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.

Step 5

Toss romaine with nectarine mixture in a large bowl. Divide among 6 plates and arrange chicken on top. Serve immediately.