Ingredients for Jamaican Jerk Rub
- 1 tablespoon ground allspice
- Dried Thyme
- Curry Powder
- Paprika
- Sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cayenne Pepper
- Nutmeg
- 1 teaspoon ground cinnamon
- Ground Cloves
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How to Make Jamaican Jerk Rub
- In a small bowl, combine all spices: 2 tablespoons Scotch Bonnet pepper (finely chopped or 1 teaspoon of flakes), 1 tablespoon ground allspice, 1 tablespoon ground thyme, 1 tablespoon brown sugar, 1 tablespoon ground ginger, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Mix thoroughly until all spices are evenly distributed.
- Transfer the jerk rub to an airtight container. Store in a cool, dark place for up to 3 months.
- To use: Generously rub the spice mixture onto 3 pounds of chicken, pork, or shrimp 15-20 minutes before grilling. This allows the flavors to penetrate the meat, resulting in a more intense and delicious taste.
- Grill according to your preference for desired doneness.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
6g
Fat
0g
Carbs
1g