Jerk seasoning

Name: Jerk seasoning
Prep time: 10 min
Cook time: PTnullM
Total time: 10 min
Yield: 4 servings
Cuisine: Black American
Ingredients: 1 Tbsp Dried thyme; 1 Tbsp Ground allspice; 1 tsp Garlic powder; 1 tsp Ground cinnamon; 1 tsp Ground cloves; 1 tsp Ground ginger; 1 tsp Ground nutmeg; 1 tsp Onion powder; 0.5 tsp Black pepper; 0.25 tsp Ground red pepper

Points®

Total Time

10 min

Prep

10 min

Serves

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

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

Jerk seasoning

Ingredients

Instructions

Notes

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