A flavorful homemade spice rub for Jerk Seasoning which can be used to flavor any type of protein like chicken or pork. Serve with Jamaican rice and peas on the side! Recipe included below. In 2012, I went to Jamaica and I remember all the delicious food that was flavored with Jerk Seasoning. One of the dishes was jerk chicken with rice and peas. In Jamaica, peas were actually red beans. I had asked the server about that and thought it was so weird because we are used to peas being green here in America. Updating this recipe makes me want to go back there and spend all day in the pool sipping cocktails and eating Jerk Burgers at an all-inclusive resort. I also included the recipe for rice and peas below but the rice recipe can take up to an hr to cook. So, if you plan on making grilled jerk chicken start the rice first, and anywhere from 10 to 20 minutes before the rice is done preheat your grill and start cooking the chicken. So delicious with chopped fresh pineapple on the side.
How to make Jerk Seasoning
Simply measure and add all the dry spices to a bowl and stir them to combine. Store the seasoning in plastic bags or airtight containers. Rub your chicken with jerk seasoning before you are ready to grill or however you want to cook your chicken. Serve it with some rice and peas on the side.
Tips for Jerk Seasoning
What kind of protein can you season jerk seasoning with? This seasoning is great with chicken especially if you use my method for cooking chicken breasts in the air fryer and season the chicken with the seasoning first. Then follow my instructions for time and temperature. Air Fryer Chicken Breast Recipe Next time you grill season your burgers with this jerk seasoning. Check out my recipe for Jamaican Jerk Burgers. Other proteins you can use are shrimp, tofu, sirloin, or pork. Season some french fries with the seasoning. How long does homemade seasoning last? If stored in airtight containers this jerk seasoning will last anywhere from 1 to 3 years.
Other recipes you might like
Beef and Broccoli Stir Fry Shrimp Fried Rice Orange Chicken Chinese Peanut Sauce Slow Cooker Cashew Chicken *If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it. 5 from 3 reviews 1 tablespoon onion powder 2 teaspoons ground thyme 1 teaspoon dried parsley 1 teaspoon ground allspice ¼ teaspoon ground cinnamon 1 teaspoon ground black pepper ½ teaspoon cayenne pepper 1 teaspoon paprika ½ teaspoon hot pepper flakes ¼ teaspoon ground cumin 1 tablespoon garlic powder 2 teaspoons salt ¼ teaspoon ground nutmeg 2 teaspoons sugar 4 Chicken Breasts or Chicken Thighs Rice and Peas 8 ounces small dried red beans or 8 ounces red kidney beans 1 quart water 16 ounces chicken stock or 16 ounces water 1⁄2 cup light coconut milk 2 teaspoons fresh thyme leaves 1⁄2 teaspoon ground allspice 2 scallions, finely chopped 1⁄2 cup white onion, chopped 2 minced garlic cloves 1 teaspoon black pepper 1 1⁄2 teaspoons kosher salt 1 scotch bonnet pepper (left whole) 1 teaspoon brown sugar 2 1⁄4 cups uncooked long grain brown rice
Simply measure and add all the dry spices to a bowl and stir them to combine. Store the seasoning in plastic bags or airtight containers.
Chicken:
Rub your chicken with jerk seasoning before you are ready to grill or however you want to cook your chicken. Serve it with some rice and peas on the side. Recipe below: Rinse and sort beans and place in a stockpot.
Rice and Peas:
Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour. Drain and rinse beans. Bring to a boil with chicken stock, water, and coconut milk. Cover, reduce heat, and simmer for 1 ½-2 hours or until beans are tender and creamy. Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper. Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover). Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender. Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired. For Vegetarian use water not the chicken broth or stock.
Rice points: green 3; blue 3; purple 1 (½ cup servings)
