INGREDIENTS

2 oz. vol. Olive Oil  
1 oz. vol. Fresh Squeezed Orange Juice  
1/4 cup Caribbean Jerk Seasoning (McCormick)   
2.5 lbs. B/S Chicken Breasts and Thighs 
1 cup  Papaya , small dice 
1 cup Fresh Pineapple , small dice 
1 cup Green Onions , thinly sliced   
1/2 cup  Celery , small dice 
1 Tbsp. Fresh Cilantro , minced 
For Dressing:   
3/4 cup  Cream Cheese  
1/2 cup Plain Yogurt  
1 Tbsp. Piri Pira Sauce (Nando's) medium   
1/2 tsp. Habaneros , minced   
1 oz. vol. Lime Juice  
1/8 tsp. Kosher Salt  

DIRECTIONS

1.) Whisk olive oil, orange juice and Caribbean Jerk seasoning together in a mixing bowl.

2.) Coat chicken in marinade.

3.) Marinate at least 2 hours or overnight.

4.) When ready to serve, remove chicken from marinade.

5.) Place chicken on preheated grill and cook until proper internal temperature is reached.

6.) Remove from heat and cool completely.

7.) While chicken is cooling, place all dressing ingredients into a food processor and blend until fully incorporated and smooth.

8.) Chop or shred chicken and place in a mixing bowl.

9.) Fold together with papaya, pineapple, onions, celery, cilantro and Piri Piri spiced dressing.

10.) Place in a covered storage container. Label, Date and Refrigerate.