Caribbean Jerk Rub
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.
- Chilli powder – one cup ( see note *)
- Black pepper – 6 tablespoons ( coarsely ground)
- Dried thyme leaves – 7 tablespoons ( crumbled)
- Ground cinnamon – 4 tablespoons
- Fine sea salt – 1.5 cups
- Brown sugar – ¾ cup
- Garlic powder – 0ne cup
- Ground cloves – 2 tablespoons
- Allspice– 5 tablespoons
- 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
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 chicken should definitely be tried
Keywords: Jamican jerk seasoning
