JERK CHICKEN SEASONING RUB RECIPES

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JAMAICAN JERK CHICKEN AND SEASONING RECIPE - FOOD.COM



Jamaican Jerk Chicken and Seasoning Recipe - Food.com image

I was fortunate to receive an old family recipe from a business associate who is from Jamaica for jerk seasoning. We like it so much that I make 2# batches at a time. For those of you not familiar with Jerk, it is a spicy, sweet, tangy and HOT seasoning for grilled meat, pork and chicken particularly. This spice blend recipe will make enough for several batches, but remember, the idea is to put as much on the meat as you can get to stick.

Total Time 2 hours 30 minutes

Prep Time 1 hours 15 minutes

Cook Time 1 hours 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 17

2 tablespoons ground thyme
1 tablespoon ground rosemary
1 tablespoon ground allspice
1 tablespoon ground ginger
1 1/2 tablespoons sea salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon garlic powder
3/4 teaspoon paprika
2 teaspoons ground scotch bonnet peppers (habanero)
12 bay leaves (finely crumbled)
1/3 cup sugar
3 lbs chicken (pieces, wings, halves, whatever)
1 lime, juice of
1/4 cup olive oil

Steps:

  • Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well.
  • Whisk together lime juice and olive oil.
  • Rub chicken well with lime/oil mix. Do not marinate.
  • Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion.
  • Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.
  • Prepare grill for direct/indirect grilling.
  • Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.
  • Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.
  • One quick dance across the direct heat before serving will help crisp it a bit.
  • Serve with plenty of napkins.

Nutrition Facts : Calories 949.1, FatContent 65.5, SaturatedFatContent 16.9, CholesterolContent 255.2, SodiumContent 2859.9, CarbohydrateContent 24.7, FiberContent 2.9, SugarContent 17.2, ProteinContent 64.2

JAMAICAN JERK DRY RUB RECIPE | ALLRECIPES



Jamaican Jerk Dry Rub Recipe | Allrecipes image

This is a dry Jamaican Jerk seasoning I use mostly on grilled chicken! You may want to give some away to friends because this recipe makes a lot! Use it as a dry rub on grilled chicken, fish, steak, or just about anything else.

Provided by LOVINLIFE

Categories     Side Dish    Sauces and Condiments

Total Time 15 minutes

Prep Time 15 minutes

Yield 26 cups

Number Of Ingredients 10

1?½ cups allspice
8 cups salt
5?½ cups garlic powder
4 cups white sugar
1 cup chipotle chile powder
½ cup ground cloves
2 cups dried thyme leaves
2 cups ground black pepper
4 cups cayenne pepper
1 cup ground cinnamon

Steps:

  • Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. Mix together until well blended. Store in airtight containers.
  • To use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat.

Nutrition Facts : Calories 10.2 calories, CarbohydrateContent 2.4 g, FatContent 0.1 g, FiberContent 0.5 g, ProteinContent 0.3 g, SodiumContent 0.9 mg, SugarContent 1.2 g

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