FAMOUS JAMAICAN JERK SEASONING
have a taste of the Caribbean's Jamaican seasoning. Courtesy of Aisha. For ZWT5. Suggestion: Rub onto pork chops up to 4 hours in advance before grilling and chicken wings up to 8 hours in advance.
Provided by Pneuma
Categories Low Cholesterol
Time 10m
Yield 4 oz
Number Of Ingredients 11
Steps:
- Combine onion powder, chives thyme, allspice, salt, sugar, black pepper, cayenne pepper, garlic powder, nutmeg and cinnamon. Use 2 tbsp per 4 servings.
- Can be stored in an airtight container at room temperature for up to 3 months.
Nutrition Facts : Calories 45.2, Fat 0.6, SaturatedFat 0.2, Sodium 1750.9, Carbohydrate 10.7, Fiber 2.2, Sugar 3.8, Protein 1.1
JAMAICAN JERK SEASONING
Make and share this Jamaican Jerk Seasoning recipe from Food.com.
Provided by Rita1652
Categories Caribbean
Time 10m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix together all the ingredients.
- Store leftovers in a tightly closed glass jar.
- It will keep its strength for over a month.
- 1- 1 1/2 tablespoon of seasoning for each pound of meat.
Nutrition Facts : Calories 19.9, Fat 0.2, SaturatedFat 0.1, Sodium 777.8, Carbohydrate 4.6, Fiber 0.9, Sugar 1.9, Protein 0.6
JAMAICAN JERK CHICKEN AND SEASONING
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.
Provided by Smoky Okie
Categories Chicken
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
JAMAICAN JERK SEASONING
Hot and spicy, with a wildly sweet and smokey aroma! It is wonderful on pork, chicken and seafood. This is the next best thing to being on the beach in Negril. YA MON, FER REAL!! This recipe is intended for rotisserie or indirect grilling methods but can also be used for roasting meats in the oven.
Provided by chef1958
Categories Pork
Time 7h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- First, soak the wood chips for 30 - 60 minutes in an aluminum pan that can go on the grill.
- Combine and mix all ingredients in a blender or food processor. Save the peels of the limes. Refrigerate the mix for at least an hour (or overnight). Rub the meat with the limes and then the paste. Marinate if you like.
- Next, line the bottom of the grill with a drip pan filled with water and add any remaining spice or juice or lime peels to the water. Center the pan in the grill.
- Now place the pan of wood chips partially filled with water in the front of the grill off to one side.
- Add the meat to the rotisserie - be delicate so the paste remains on the roast. Balance and center the roast and place it one the grill. Close the cover- we leave our cover propped open about an inch.
- Now you can enjoy a Jamaican Red Stripe beer!
- Monitor the grill, try to keep both pans (drip pan and wood chip pan) at least half filled with water.
- Slowly cook the meat at a low constant temperature; add water to the drip pan and the wood chip pan every hour or so, so the smoke is subtle and even.
- Enjoy a Red Stripe!
- Slowley cook a roast for about 6-7 hours on a spit, (Grill steaks or chops or fish according to standard grilling methods.
- When the meat is done let it rest for 15-30 minutes before carving. Serve with rice. Enjoy your Jerk and a Red Stripe!
Nutrition Facts : Calories 84.2, Fat 5.1, SaturatedFat 0.9, Sodium 1121, Carbohydrate 9.9, Fiber 2.4, Sugar 2.7, Protein 2.2
JERK SEASONING
Provided by Aaron McCargo Jr.
Number Of Ingredients 9
Steps:
- In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.
JERK SEASONING
Make and share this Jerk Seasoning recipe from Food.com.
Provided by gregory schulte
Categories < 15 Mins
Time 5m
Yield 1/4 cup
Number Of Ingredients 10
Steps:
- put allspice, nutmeg, peppercorns and thyme in a spice grinder and grind to a fine powder.
- mix in remaining ingredients and use immediatly.
- to use later omit garlic and ginger and store in a tightly covered container, add garlic and ginger just before using.
Nutrition Facts : Calories 387.1, Fat 6.7, SaturatedFat 1.8, Sodium 27929.7, Carbohydrate 88.4, Fiber 17.7, Sugar 55.3, Protein 7.8
AUTHENTIC JAMAICAN JERK SAUCE
I found this recipe on www.jamaicans.com. We tried this and WOW was it awesome. I did not have allspice berries so I substituted ground allspice using one full tablespoon.
Provided by CHRISSYG
Categories Sauces
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Put content in a food processor or blender and liquify.
- Pour sauce in a jar and keep refrigerated.
- The sauce will keep forever if kept refrigerated.
- To increase spiciness blend pepper and pimento and add to sauce the hot peppers at any time.
- Marinate meat at least 2 hours.
Nutrition Facts : Calories 107.1, Fat 0.4, SaturatedFat 0.1, Sodium 351, Carbohydrate 25.9, Fiber 2.2, Sugar 20.7, Protein 2.2
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