A popular Caribbean seasoning for marinating chicken and fish to barbecue. You can by a bottle of jerk seasoning, or you can avoid additives and make your own to your taste.
I’m not fond of the jerk Seasonings available in Australia, so I make my own. Here’s my favorite combination of spices for jerk seasoning, this is not a hot mixture, you can add heat in the seasoning if you want with cayane pepper or scotch bonnet chilli with wet ingredients while marinating.
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons smoked paprika
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried thyme
• 2 teaspoons brown sugar
• 1 teaspoon ground allspice
• 1 teaspoon dried parsley
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground clove
• 1/4 teaspoon ground cumin
Grind your dry ingredients together in an electric grinder, store in an air tight seasoning jar for later use.
The jerk seasoning is not complete without wet elements that you add while preparing the meat.
Lime juice, oil, chilli pepper, vinegar; to carry the marinade.
You can marinate chicken of fish with this mixture hours prior to cooking. Bake in the oven or grill. Baste meat with barbecue sauce to add sweetness.
Give jerk chicken a try.