Prep1 hr 15 mins
Cook1 hr 15 mins
I was fortunate to receive an old family recipe from a business associate who is from Jamaica for jerk seasoning. We like it so much that I make 2# batches at a time. For those of you not familiar with Jerk, it is a spicy, sweet, tangy and HOT seasoning for grilled meat, pork and chicken particularly. This spice blend recipe will make enough for several batches, but remember, the idea is to put as much on the meat as you can get to stick.
- 2 tablespoons ground thyme
- 1 tablespoon ground rosemary
- 1 tablespoon ground allspice
- 1 tablespoon ground ginger
- 1 1⁄2 tablespoons sea salt
- 1 1⁄2 teaspoons onion powder
- 1 1⁄2 teaspoons black pepper
- 1 1⁄2 teaspoons ground cinnamon
- 3⁄4 teaspoon ground nutmeg
- 3⁄4 teaspoon garlic powder
- 3⁄4 teaspoon paprika
- 2 teaspoons ground scotch bonnet peppers (habanero)
- 12 bay leaves (finely crumbled)
- 1⁄3 cup sugar
- 3 lbs chicken (pieces, wings, halves, whatever)
- 1 lime, juice of
- 1⁄4 cup olive oil
- Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well.
- Whisk together lime juice and olive oil.
- Rub chicken well with lime/oil mix. Do not marinate.
- Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion.
- Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.
- Prepare grill for direct/indirect grilling.
- Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.
- Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.
- One quick dance across the direct heat before serving will help crisp it a bit.
- Serve with plenty of napkins.