Drizzle your chicken thighs, steak, pork, shrimp or fish with olive oil then rub with Jerk Seasoning and let rest for 20-30 minutes at room temperate. There are so many ways you can use this Jerk Seasoning! The better question is what can’t you use this delicious spice blend on? Here are just a few ideas to try: Protein rub: The spice blend creates a quick and flavorful rub for any protein. ![]() What Can I Use Jamaican Jerk Seasoning On? If you don’t already own all of the seasonings called for, I highly suggest you add them to your pantry – they are staples you will use all the time! Here’s what you’ll need for this recipe: Jerk Seasoning is one of the most flavorful seasonings out there made with easy-to-find, pantry friendly seasonings. The resulting earthy, sweet, and spicy blend of exotic flavors will whisk you away to the Caribbean! Ingredients In Jamaican Jerk Seasoning Scotch bonnet peppers are traditionally swapped for ground habanero peppers, although we are using tamer cayenne and black pepper in this recipe, and the pimento wood is replicated with the ground allspice, combined with other warming spices of cinnamon and nutmeg, and of course, plenty of ginger, thyme and smoked paprika. Today, Jerk Seasoning celebrates the flavors of the Caribbean and strives to approximates the flavors produced by grilling over pimento wood in a quicker, easier spice rub. When they escaped, they mingled with the Taínos, who taught them the jerk way of cooking. Groups of African slaves had been brought to Jamaica by both the English and Spanish to work the sugar plantations. The method of cooking Jerk Chicken in smoking pits and the distinctive seasonings of native Scotch bonnet peppers, sweet allspice berries, thyme and ginger, however, is credited to escaped African slaves in the 1600s, today referred to as Maroons. The native people of the Caribbean, the Taíno people, used the aromatic pimento wood from local island trees to cook and smoke their food, imparting that authentic allspice flavor. The origins of Jerk Seasoning are twofold, starting with the jerk method of cooking. Don’t like heat – reduce the cayenne pepper. Jamaican Jerk is a versatile spice blend with lots of seasonings you can adjust to your taste. It’s also can be less expensive, especially if you purchase bulk spices from Costco. Making your own Jerk Seasoning gives you complete control over its flavor, eliminates MSG, anti-caking agents, and other additives and tastes so much better than store-bought. So, don’t be fooled into thinking this spice blend has to be super spicy – just flavorful! This recipe is healthier and less expensive than store-bought. You are in charge of the heat! Your personal Jerk Seasoning can be as mild or as fiery hot as you like by using more or less cayenne pepper. Then, you’ll always have it at your fingertips to shower on anything…and everything. All you need is a handful of spices you likely already have in your spice rack and 5 minutes to make this easy recipe. It’s packed full of aromatics, complex warm, earthy notes, sweet yet smoky nuances, and kicking heat from spices from across the globe AKA this spice blend has it all! This Jamaican Jerk Seasoning is quick, easy and pantry friendly. If you like you can also serve coleslaw and hot sauce.Jerk Seasoning = no more boring anything! Jerk Seasoning is famous for a reason and will elevate your everyday culinary creations from ordinary to extraordinary. Serve with lime wedges, rice and peas and fried plantains. Baste the chicken with this mixture and return to the oven for 10 minutes, until crispy. Pour off the chicken juices from the roasting tin and mix with barbecue sauce. The chicken is cooked when the skin is an even dark brown colour and the juices run clear when pierced with a skewer in the thickest part. Put the chicken on a rack over a roasting tin and cook for 30 minutes, turning the chicken after about 15 minutes and basting with the juices from the roasting tin. Take the chicken out of the fridge 1–2 hours before you want to cook it, to bring it up to room temperature. Cover and leave to marinate in the fridge for at least 4 hours or preferably overnight. Using a spoon (or wearing disposable or clean rubber gloves to protect your skin from the Scotch bonnets), turn the chicken in the mixture. ![]() ![]() Put the chicken in a bowl and pour over the jerk rub. ![]() Put all the ingredients for the jerk rub into a blender or a pestle and mortar, add about 3 tablespoons water and blitz or pound until smooth. Drain the chicken and pat dry, discarding the brine. Leave in the fridge for at least 4 hours or overnight. Add the chicken, adding a little more water if necessary to ensure they are completely submerged. If you want to brine the chicken, put the salt, onion, rosemary, bay leaves and peppercorns in a big pot, add about 1 litre/1¾ pints cold water and stir to dissolve the salt.
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