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Jerk seasoning

Jerk seasoning

0
Points®
Total Time
10 min
Prep
10 min
Serves
4
Difficulty
Easy
Usually thought of as a wet paste or marinade often used to season chicken, this aromatic Jerk spice rub replicates many of those flavors with ease. This recipe will cover about a pound of meat; you can easily double or triple it as needed. The rub is especially wonderful on chicken, fish, and lamb, but would be delicious on pork, beef, and vegetables. Or stir a spoonful into your next batch of couscous!

Ingredients

Dried thyme

1 Tbsp

Ground allspice

1 Tbsp

Garlic powder

1 tsp

Ground cinnamon

1 tsp

Ground cloves

1 tsp

Ground ginger

1 tsp

Ground nutmeg

1 tsp

Onion powder

1 tsp

Black pepper

½ tsp

Ground red pepper

¼ tsp

Instructions

  1. In spice or coffee mill (or using mortar and pestle), finely grind all ingredients. Store in airtight container for up to 6 months.
  2. Serving size: 1 tbsp

Notes

Jerk-style cooking was invented by the Maroons, a group of brave Africans who escaped enslavement in Jamaica. The merging of African and indigenous Indian techniques created this Caribbean BBQ tradition.

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