5 Reviews

Wow!!!! Do not change a thing.. I have tried many different similar recipes. And this one is right on perfect. And is now are go to seasoning at are restaurant. We get so many compliments every night. Thank you.... john w.

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mydogdebo62 August 31, 2015

This is a good recipe starter. Couple of changes. First jerk is a method where you poke holes in the meat eg. with a metal skewer in order to help get the flavor in. Second, YES you DO want to marinade the meat after you skewer it. I modified this recipe as follows: 2 tsp pepper, 2 tsp paprika, 2 Tblsp sugar instead of 1/3 cup, double the olive oil, min. double the crushed peppers, use 2 tsp crushed garlic in oil in addition. Makes enough handle 2 batches of 2.5lbs of drumlets and wings in gallon ziplock bags -- mix well and let sit for at least 2 hrs to marinade before BBQ'ing. Care not to overburn, but blackened is ok.

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Mark W. May 30, 2015

Absolutely AMAZING! Thanks for the wonderful seasoning and recipe!

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etrisch January 01, 2011

Mr. Okie is right; the skin does turn very black. However, the taste is sublime. Perfect seasoning blend and great grilling tips. This was delicious. After reviewing the recipe I realize I forgot to add the sugar still wonderful. Thanks for posting a keeper. For PAC.

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Vicki in CT September 16, 2007

Another PAC choice for me for 07. We had chicken on the weekend and I made this and left it with DD. I am visiting in Canada right now. I will make this again for sure! It would make a great gift for Christmas. Great, bold taste. But not over powering.

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Shirl (J) 831 April 25, 2007
Jamaican Jerk Chicken and Seasoning