Elevate your poultry to new heights with this robust and aromatic dry rub that promises to transform ordinary chicken into a flavourful feast. This carefully crafted blend centres on the rich, earthy notes of paprika, balanced perfectly with the sweetness of brown sugar for a gorgeous caramelised finish. The generous portion of chilli powderbrings a warming heat, whilst kosher salt ensures the flavours penetrate deep into the meat. A harmonious mix of garlic and onion powders creates a savoury foundation, enhanced by the unique addition of celery salt for an extra dimension of flavour. Fresh notes of thyme add a sophisticated herbal undertone, whilst coarse black pepper provides a subtle bite that ties the entire blend together. Whether you’re grilling, roasting, or smoking your chicken, this versatile rub promises to deliver consistently delicious results that will have your diners coming back for more.
Great tasting chicken rub that adds amazing taste to grilled, roasted or barbequed chicken, Rub the chicken and then allow it to rest for about 3o minutes before cooking. Be careful to ensure that the temperature you are cooking at is not too high because the sugar in the recipe may cause burning. You are looking to caramelise as opposed to blacken!
Ingredients
Chilli powder – two tablespoons ( see note)
Kosher Salt – 4 tablespoons
Black pepper – 4 teaspoons
Garlic powder- 2 teaspoons
Onion powder – 2 teaspoons
Celery salt – one teaspoon
Paprika – four tablespoons
Brown sugar – three tablespoons
Thyme – one teaspoon
Instructions
Combine all the ingredient in a mixing bowl. Mix well
Use what is required for your current dish and store the rest in an airtight bottle
Allow to rest on chicken, meat or fish after coating for about 30 minutes before beginning grilling, roasting or barbequing
Notes
This Recipe is based on a reasonably hot Cayenne strength chilli powder. If you want a softer taste, use a milder chilli powder. If you like it hot, Habanero or Scotch bonnet chilli powders will do an excellent job!
Experience the vibrant soul of Jamaica with this bold and aromatic jerk seasoning that captures the authentic spirit of Caribbean cuisine. This powerhouse blend combines an audacious amount of chilli powder with the warming embrace of traditional Jamaican spices, creating a rub that’s both fiery and flavourful. At its foundation, allspice—known as ‘pimento’ in Jamaica—provides the characteristic earthy notes that define genuine jerk seasoning, whilst ground cinnamon and cloves add deep, aromatic undertones. The generous portions of garlic powder and crumbled thyme leaves create a robust savoury profile, perfectly balanced by the sweetness of brown sugar. Coarsely ground black pepper adds texture and heat, whilst fine sea salt ensures the flavours penetrate deeply into the meat. This potent blend promises to transport your taste buds straight to the smoking jerk pits of Jamaica, delivering that authentic combination of heat, sweetness, and aromatic spice that makes jerk chicken an international favourite.
Jamaican jerk seasoning is the secret ingredient that will make your next BBQ a huge success. While it goes well with steak and fish, it really shines when used on chicken Simply rub on the seasoning to taste, allow it to rest for about 45 minutes ( remember to pierce the skin so it can penetrate into the meat) and then grill slowly l. Finejoy
Combine all ingredients in a blender or a bowl. Mix until well combined
Place in an airtight container
Sprinkle on food to be grilled ( chicken, fish, steak etc.) according to tase.( This is about a teaspoon per serving )
Allow resting for about 45 minutes before grilling
Notes
* In Jamaica Scotch bonnet chillies are used to make this rub. Scoth bonnet chiili powder has not been specified in this recipe as Scotch bonnet it may be more difficult to get. IF using Scotch bonnet powder cut down the quantity to about quarter of that specified . This however is very much dependant on the specific powder being used as they can vary very much. The type specified in this recipe is based on a cayenne chilli powder type strength
This is a dry rub that you can use if you don't have the time to marinate your chicken etc for the true Jamican jerk experience. While it is very good , If you have the time, the recipe for Jamaican jerk chickenshould definitely be tried
Transform your ordinary rack of ribs into a mouthwatering masterpiece with this perfectly balanced dry rub that combines sweet, savoury, and spicy elements. At its heart lies a generous helping of brown sugar, which creates a gorgeous caramelised crust when cooked, whilst sweet paprika adds depth and a rich colour. The marriage of garlic and onion powders provides a robust savoury foundation, enhanced by the pungent warmth of yellow mustard powder. A liberal dose of coarsely ground black pepper and chilli flakesbrings a wonderful heat that cuts through the sweetness, whilst kosher salt ties all the flavours together, ensuring each bite is perfectly seasoned. This versatile rub works brilliantly on both pork and beef ribs, creating a delectable bark that will have your guests reaching for seconds.
Place all ingredients in a spice grinder with the exception of the chilli flakes. Grind until any lumps have been removed
Add chilli flakes and mix well
Use as required and store any remaining rub in an airtight container
Notes
The heat of the chilli flakes that you use will be according to personal taste. Using flakes like Aleppo, Gochogaru and smoked Jalapenos will give you a mild result.
Using hot flakes like Birds-eye, Serrano’s or Cayenne may mean that you want to tone down how much you want to use. When working with the hotter chillies, start with a teaspoon. You can always add more when you serve the ribs but certainly won’t be able to remove the heat if you have put in too much
Making your own chilli powder at home isn’t just about creating another store cupboard essential – it’s about crafting a signature spice blend that can transform your cooking. Unlike shop-bought versions that might have been sitting on shelves for months, homemade chilli powder bursts with vibrant flavours and fresh, aromatic notes. By toasting and grinding your own blend of dried chillies and spices, you’ll create a powder that tells the story of your personal taste, whether you prefer smoky undertones, bright heat, or deep earthy flavours. This versatile seasoning blend has its roots in Mexican cuisine but has become a beloved ingredient worldwide, adding depth and character to everything from traditional chilli con carne to dry rubs for grilled meats.
Making home-made chilli powders is really easy. It is simply a matter of grinding dried chillies into a fine powder using a spice mill. It is great fun to experiment with chilli powders by mixing different chilli varieties to achieve your perfect blend. Bottle the ground powders and add a custom label or a ribbon and you have a fantastic gift for a friend or family member
Ingredients
Dried Red chillies – any quantity
Salt - as required
Other ingredients that you may wish to add eg garlic flakes
Instructions
Remove stalks
Place chillies in a mill and grind until finely ground
Place in an airtight container. Use as required
For hotter powders use chillies like Scotch bonnets, Birds-eye or Cayenne.
Milder versions can be made with chillies likeKashmiris, which are excellent for giving curries their characteristic red colour
An example of a great blend is Cayenne and Kashmiri, where if ground together in a ratio of 5 Cayenne to 2 Kashmiri chillies, With a little salt added, you will get a fantastic general purpose chilli powder
Indeed, not only can you add salt, but experiment by adding garlic/onion flakes or asafoetida powder for some interesting home-made Chilli powder results
Notes
It is essential that the chillies are completely dry before grinding is undertaken
If you want a milder chilli flake remove the seeds and white pith
Creating your own chilli flakes brings a whole new dimension to your cooking, far beyond the standard crushed red pepper you’ll find in the spice aisle. By drying and crushing fresh chillies, you’ll capture their true essence – from the fruity sweetness of ripe Chilliesto their distinctive heat. Making your own flakes allows you to control not only the level of spice but also lets you experiment with different chilli varieties, from the gentle warmth of Korean gochugaruto the fierce heat of Bird’s Eye chillies. These homemade flakes retain their vivid colour and natural oils, making them infinitely more flavourful than their mass-produced counterparts, perfect for sprinkling over pizzas, stirring into pasta, or adding a kick to your morning eggs.
Chilli flakes are made by coarsely grinding dried chillies as opposed the fine milling required by chilli powders. It is simple to do and fun to experiment with blending different chillies to achieve different flavour profiles. Mild and hot chillies can be combined to take the heat out of but yet retain the flavour of some of the higher contenders on the Scoville chart!
Ingredients
Dried Red chillies – any quantity
Instructions
Remove stalks
Place chillies in a mill and grind until coarsely ground
Place in an airtight container. Use as required
For hotter flakes use chillies like Scotch bonnet, Ghost peppers, Birds-eye or Cayenne. Milder flakes can be made with Kashmiri, Aleppo or Jalapeno chillies
Gochugaru , Korean red chilli flakes are produced from air-dried (taekyung) Hong gochu chillies. This is fairly mild, whereas a spicier version is made from Cheongyang gochu.
Notes
Chilli flakes are great for seasoning pizzas, pastas and eggs but can also be used add flavour to a multitude of everyday meals
Gochugaru is liberally used in Korean cooking as a general condiment and also to flavour dishes like Kimchi and Yukgaejang
It is essential that the chillies are completely dry before grinding is undertaken
If you want milder chilli flakes remove the seeds and white pith
Signature Chicken Seasoning
Caribbean Jerk Rub
Sweet & Spicy Rib Rub
Homemade Chilli Flakes