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.
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.

Ingredients

1 servingservings
USMetric
  • 2 tablespoons 2 tablespoons onion powder
  • 1 tablespoon 1 tablespoon dried chives
  • 1 tablespoon 1 tablespoon dried thyme
  • 1 tablespoon 1 tablespoon ground allspice
  • 2 teaspoons 2 teaspoons ground black pepper
  • 2 teaspoons 2 teaspoons Scotch bonnet chili flakes
  • 2 teaspoons 2 teaspoons garlic powder
  • ½ teaspoon ½ teaspoon ground nutmeg
  • ½ teaspoon ½ teaspoon ground cinnamon
  • 1 tablespoon 1 tablespoon sea salt (optional)

Instructions

Instructions are for 1 serving. Please modify as needed.

  1. Mix together all the spices thoroughly and pour into a jar with a tight-fitting lid.
  2. If you use whole seeds, grind in a grinder either in advance or when cooking.
  3. Keep the spices in a dark, dry and not too warm place. Small tin cans are great.
  4. Make a big batch to last for 4–6 months, after this the spices will lose some flavor and color. They won't go bad, though, just less powerful.

Tip!

In the picture we have used garlic flakes, but you can also use garlic powder. You can add salt to your seasoning, or not – up to you.

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3 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...

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