Jamaican jerk chicken is always amazing, but premix the spice blend and you'll start making jerk everything. You can't go wrong with rubbed chicken or pork on a classic Jamaican plate with beans and rice, but jerk-spiced tacos could be pretty game changing.
1 tablespoon instant minced onion
2 teaspoons dried thyme leaves
1 teaspoon ground allspice
1 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
Mix all ingredients in storage container with tight-fitting lid. Store in cool, dry location for up to 6 months. Stir before each use
To Use As A Rub: Brush 3 to 3 1/2 pound cut-up broiler-fryer chicken or 1 1/2 pounds boneless meat (chicken, pork, beef) with 1 tablespoon vegetable oil. Rub with seasoning mix
To Use As A Marinade: Mix seasoning mix, 1/2 cup dry red wine or chicken broth, 1 tablespoon olive oil and 1 clove garlic, finely chopped
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reviews & comments
July 13, 2013
I add a little more cayenne so it's a spicier jerk rub