Follow these steps for perfect results
green onions
coarsely chopped
fresh thyme leaves
fresh
gingerroot
peeled grated
fresh ground black pepper
freshly ground
freshly ground coriander seed
freshly ground
vegetable oil
fresh lime juice
fresh
salt
freshly ground allspice
freshly ground
freshly ground nutmeg
freshly ground
freshly ground cinnamon
freshly ground
garlic cloves
peeled and halved
bay leaves
habanero pepper
halved and seeded
Combine all ingredients in a food processor.
Process until the mixture is smooth and forms a paste.
Rub 1 to 2 tablespoons of the jerk mixture onto chicken or fish.
Grill the marinated chicken or fish until cooked through.
Expert advice for the best results
Adjust the amount of habanero pepper to control the spiciness.
For a smoother rub, add a little water or lime juice during processing.
The rub can be stored in an airtight container in the refrigerator for up to a week.
Everything you need to know before you start
5 minutes
Can be made a day in advance.
Apply generously to protein, leaving no area uncovered.
Serve with grilled chicken, fish, or pork.
Use as a marinade for vegetables before grilling.
Serve with rice and peas.
A classic Jamaican lager that complements the spicy flavors.
The sweetness balances the heat.
Discover the story behind this recipe
Jerk seasoning is a staple in Jamaican cuisine and a significant part of its culinary identity.
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