The Yankee Crafty B*tch has some advice on what to grill this summer season once you've exhausted your intake of hot dogs, burgers, and corn.

We grill everything in Maine in the summer, from burgers to lobsters to corn and pizza.  But sometimes it’s hard to come up with something new to thrown on the grill after a long summer of charbroiled bliss. So, if you’re running short of ideas, don’t be a jerk....make some jerk!  The heat of our New England jerk chicken is perfectly complimented by the sweetness of this tropical salsa.

What you’ll need:

For the chicken:
3 scallions, lightly chopped
4 cloves garlic, minced
Juice of 5 limes
2 tablespoons fresh thyme
2.5 teaspoons allspice
1 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon nutmeg
1/2 teaspoon ground cloves
2 teaspoons salt
1.5 teaspoons ground pepper
1 small bunch cilantro
4 tablespoons brown sugar
1/2 cup olive oil

2-3 pounds bone-in mixed chicken legs and thighs

For the salsa:
1 large papaya, finely chopped
1 large pineapple, finely chopped
4 cloves garlic
5 scallions
Juice of 2 lemons
1 small bunch cilantro
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon chili
1/4 teaspoon cumin

What to do:

For the chicken:

Combine all ingredients in a large bowl.  Coat chicken with marinade, cover and refrigerate for at least 2 hours.  Heat the grill on medium-high heat and put chicken on hot grill.  Brush once with marinade and then cook over medium heat, flipping occasionally for 15-20 minutes or until juices run clear and the internal temp is at least 165°.

For the salsa:

Combine everything but the fruit in a food processor and coarsely chop.  Mix chopped papaya and pineapple in a bowl and toss with seasoning mixture.

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