Ingredients for Jamaican Wet Jerk Rub
- 6 green onions, chopped
- 1-2 habanero peppers, stems and seeds removed
- 1/4 cup peanut oil
- 6 cloves garlic, chopped
- 1/4 cup brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh basil leaves
- 1 tablespoon ground ginger
- 1 tablespoon ground coriander
- 1 teaspoon chili powder
- 1 tablespoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon black pepper
- 1 tablespoon salt
- 1/4 cup lime juice
- 2 tablespoons soy sauce
- 1/4 cup vinegar
- 1/4 cup orange juice
- 1 small onion, chopped
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How to Make Jamaican Wet Jerk Rub
- Combine all ingredients in a blender.
- Blend until a thick, chunky paste forms. Scrape down the sides as needed.
- Transfer the jerk rub to an airtight container and refrigerate for at least 2 hours to allow the flavors to meld. (For best results, marinate overnight!)
- Apply a generous layer of the jerk rub to your chosen protein (pork, chicken, or beef).
- Grill, bake, or pan-fry until cooked through. Internal temperature should reach 165°F (74°C) for poultry and 145°F (63°C) for pork and beef.
- Serve immediately with rice and warm flour tortillas. Garnish with fresh scallions or cilantro for extra flair!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
54g
Fat
1g
Carbs
5g
