Jerk seasoning

Jerk seasoning

The secret behind a great jerk seasoning is the allspice, which gives it a full flavor, and the Scotch bonnet chili which provides the heat. Traditionally, jerk contains quite a lot of sugar, but in our recipe we've left it out all together and it works just as well.

Jerk seasoning

The secret behind a great jerk seasoning is the allspice, which gives it a full flavor, and the Scotch bonnet chili which provides the heat. Traditionally, jerk contains quite a lot of sugar, but in our recipe we've left it out all together and it works just as well.
USMetric
1 servingservings

Ingredients

  • 2 tbsp 2 tbsp onion powder
  • 1 tbsp 1 tbsp dried chives
  • 1 tbsp 1 tbsp dried thyme
  • 1 tbsp 1 tbsp ground allspice
  • 2 tsp 2 tsp ground black pepper
  • 2 tsp 2 tsp Scotch bonnet chili flakes
  • 2 tsp 2 tsp garlic powder
  • ½ tsp ½ tsp ground nutmeg
  • ½ tsp ½ tsp ground cinnamon
  • 1 tbsp 1 tbsp sea salt (optional)
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Instructions

Instructions are for 1 serving. Please modify as needed.

  1. In a small bowl, whisk together all of the ingredients until blended.
  2. Store the seasoning in a jar with a tight-fitting lid, and keep in a dark, dry, and not too warm place.

Tip!

If you use whole seeds, grind in a grinder, either in advance or when cooking.

Make a big batch to last for 4–6 months. After this time frame, the spices will lose some flavor and color. They won't go bad - they will just have less flavor.

Garlic flakes or garlic powder can be used for this recipe. Salt can also be added to this seasoning - it's up to you.

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10 comments

  1. Claudia
    this dry Jerk rub is quite close and is very flavorful but as a Jamaican I had to post this
    wet marinade. I use it on Pork (shoulder and tenderloin are best) and Chicken (dark leg quarters) and Fish (any snapper is my fav.):

    5 scallions (green onions)
    5 sprigs of fresh thyme (about 1 tablespoon chopped)
    2 teaspoon salt
    1/2 teaspoon black pepper
    2 teaspoon ground allspice
    1/2 teaspoon cinnamon
    2 scotch bonnet peppers
    1/3 cup soy sauce
    2 tablespoon coconut oil
    1/4 cup vinegar
    1 onion
    1/2 lime juice
    3 cloves garlic
    1 teaspoon grated ginger
    rough chop ingredients and puree in a blender or food processor store in a glass jar for up to 3 - 4 weeks
    NOTE I use the whole scotch bonnet pepper minus stem - to lessen the heat remove the seeds and white membrane and handle peppers and sauce with Gloves!
    marinate meats skin fat and all in a Ziploc baggie the amount of marinade depends on how many peppers and how hot you want it to be - I use 2- 3 table spoons on 8-10 chicken thighs.
    marinate for at least 2hrs but overnight is better . discard used marinade and cook uncovered in oven at 400 or grill on barbeque. heat bbq turn off flames on one side and place meat on that side turn frequently

  2. L
    Why is this recipe liberal low carb, but the fried chicken that uses this spice rub keto low carb?
    Reply: #3
  3. Puzzled
    That confused me too. How can that list of spices and herbs be 21 grams of carbs? It doesn't make sense...
  4. Aida Gonzalez
    Where the 21 hrs of carbs came from? Please let me know.
  5. E-Incendre
    Also wondering about the 21g of net carbs?!...It really doesn't make sense and I can't use the recipe till I know for sure. Please let us know.
    Reply: #6
  6. Kristin Parker Team Diet Doctor

    Also wondering about the 21g of net carbs?!...It really doesn't make sense and I can't use the recipe till I know for sure. Please let us know.

    The 21g is from the entire batch. This would definitely make more like 8-10 servings, depending on the amount of meat you were seasoning.

  7. Laura
    Can you specify the nutritional value per tablespoon? Or do we I just divide the amount given by 4? That would make this a bit more than 5g net carb per tablespoon.
    Reply: #8
  8. Kristin Parker Team Diet Doctor

    Can you specify the nutritional value per tablespoon? Or do we I just divide the amount given by 4? That would make this a bit more than 5g net carb per tablespoon.

    Add up the total volume of the listed ingredients and you'll see how many tablespoons this adds up to.

  9. paul2296
    Where are the carbs coming from?
    Reply: #10
  10. Kerry Merritt Team Diet Doctor

    Where are the carbs coming from?

    Herbs and spices contain carbs. The 21 carbs are for the entire batch, which makes 1/4 cup. Depending on how much you use at once, the batch will provide multiple servings.

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