Jamaican Jerk Rub, Hot Jerk Rub, Spicy Jerk Rub, Steak Rub, Chicken Rub, Herbs, Spice, Seasonings, Salt Free

Jamaican Jerk Rub, Hot Jerk Rub, Spicy Jerk Rub, Steak Rub, Chicken Rub, Herbs, Spice, Seasonings, Salt Free

$4.99


Ask a question

Two years ago our two children bought us all a week’s stay in St. Lucia and I fell in love with the food or should I say the spices and herbs they use? I have wanted to make a Jerk recipe since then and today I was inspired to do so, made the final tweaks on it and I must say, perfected it. This recipe blend is hot, sweet, spicy and full of flavor to use on seafood, pork, lamb, beef, poultry and grilled veggies. This is a a wonderful HOT blend of allspice, thyme, paprika, cinnamon, grated nutmeg, ground ginger, cayenne pepper, & ground black pepper. I did not use the Scotch Bonnet (habenero) because it is just too hot and used a very hot cayenne instead. It is still very hot and as my friend said, "If they want it hotter they usually have something hotter stashed in their cupboard". I hope you enjoy my version!

I found this on the internet and it made me laugh so I had to pass it on.
Why is jerk chicken called jerk chicken?
Because your mama is a jerk and she smells like chicken.........

Jamaican Jerk Rub-Jar-HOT blend of allspice, thyme, paprika, cinnamon, grated nutmeg, ground ginger, cayenne, black pepper-Salt Free. Contains 10-1 TB servings. Net weight 3.0 oz (85g)

Jamaican Jerk Chicken

1 jar Souper Spices Jamaican Jerk Rub*
6 Tbsp. brown sugar
3 tsp salt
2 3- to 3 ½ pound chickens, halved lengthwise, rinsed, patted dry
½ cup fresh lime juice

Blend Souper Spices Jamaican Jerk Rub with brown sugar and salt. Mix well.

Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Sprinkle jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, or overnight.
Preheat oven to 350°F or prepare barbecue (medium heat). If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes. Cut each piece of chicken in half and serve with beans & rice!

*Store leftover rub in a tightly sealed jar or recipe can be halved:
4 Tbsp (or half the jar) Jamaican Jerk Rub
3 Tbsp brown sugar
1 1/2 tsp salt

View all my herb and spice mixes for your gourmet dishes here:
https://www.souperspices.com
OR
https://www.etsy.com/shop/Souperspices

Follow me on Facebook at:
https://www.facebook.com/SouperSpiceLady/

Contact me:E-mail Barb [!at] souperspices.com

**Please remember to 'Favorite' this item and my store while you're here**

Payments

Pay Pal, major credit cards, check (after passing at the bank)

Shipping from United States

If you find the shipping too high, email me and I will adjust it for you at the least expensive cost to you.
After a recent problem with shipping, I will hold the right to ship in the packaging I choose so there is no damage what so ever. (rain, sleet or snow) I ship the cheapest way I can for you, my customers, so trust that this is the best way. Also international shipping is based on a four pound weight limit (international envelope) Please, if you want it insured you will have to pay, this keeps my cost down. It is not included in the shipping fee.Thank you.

Refunds

If you are not completly satisfied, I will be happy to exchange or refund your money. Contact me at Barb@souperspices.com before taking any action. I am sure we can work out any problem you may have.

Additional

I try to have everything on hand, but sometimes I run out of supplies. Therefore, shipping will be delayed until I can stock up, especially with large and special orders.