Prep 1 hr 15 mins
Cook 1 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.
- 29.58 ml ground thyme
- 14.79 ml ground rosemary
- 14.79 ml ground allspice
- 14.79 ml ground ginger
- 22.18 ml sea salt
- 7.39 ml onion powder
- 7.39 ml black pepper
- 7.39 ml ground cinnamon
- 3.69 ml ground nutmeg
- 3.69 ml garlic powder
- 3.69 ml paprika
- 9.85 ml ground scotch bonnet peppers (habanero)
- 12 bay leaves (finely crumbled)
- 78.07 ml sugar
- 1360.77 g chicken (pieces, wings, halves, whatever)
- 1 lime, juice of
- 59.14 ml 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.
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.
Absolutely AMAZING! Thanks for the wonderful seasoning and recipe!
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.