Jamaican Jerk Seasoning Blend

$6.00

JERK SEASONING | MILD | VEGAN

Our customers keep telling us where else this ends up: rice, black beans, roasted sweet potatoes, scrambled eggs. The ingredient list explains why they use it for more than jerk chicken. Onion, coriander, and garlic are the savory foundation, allspice, clove, and thyme are what make it Jamaican. Mild so that you can control the heat.


Ingredients

onion, coriander, garlic, sea salt, ginger, black pepper, allspice, cinnamon, thyme, cloves, nutmeg, chili

Style
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From Our Laguna Beach Spice & Tea Shop

We get as much as we give, about all the uses of this spice blend. Here's some of the ways customers have told us they use it:

Sheet pan: toss chicken, sweet potatoes, red onion, and bell peppers with olive oil and a good spoonful of the blend, then roast it all together until the chicken is through and the vegetables have caught some color. Finish with a squeeze of lime.

One of our vegetarian customer mixes it into melted butter and brushes it over grilled pineapple or peaches just before serving. Warm spice on caramelized fruit turns a side into dessert.

  • What to use it on

    Chicken, pork, shrimp, or fish take on the smoky, spicy flavor that makes Jamaican jerk a backyard favorite, just from a rub before grilling.

    Sweet potatoes, bell peppers, onions, or cauliflower turn caramelized and crisp at the edges when this is tossed through before roasting.

    Burgers and pork tenderloin get bold island flavor without a complicated marinade, and grilled vegetables take to it just as well.

    A spoonful stirred into rice, black beans, or a grilled pineapple salsa brings Caribbean warmth to the plate.

Try This Simple Recipe Tonight

Jamaican Jerk Chicken

Serves 4

Chicken marinated in a citrusy Jamaican Jerk Seasoning blend, then grilled until juicy and charred.

Ingredients

  • 1 lb chicken thighs and breasts
  • 1 cup yellow onion, chopped
  • 1/2 cup green onion, chopped
  • 2 tbsp olive oil
  • 2 tbsp canola oil
  • 1 cup white vinegar
  • 1 cup orange juice
  • 1/2 cup lime juice
  • 1/2 tsp kosher salt
  • 1 to 2 tbsp Jamaican Jerk Seasoning

Instructions

  1. Combine the yellow and green onions, olive and canola oils, salt, vinegar, orange and lime juice, and Jamaican Jerk Seasoning.
  2. Marinate the chicken 3 to 4 hours or overnight in the jerk seasoning mixture.
  3. Discard the used marinade and pat the chicken dry with paper towels.
  4. Preheat the grill to medium-high, direct heat.
  5. Grill the chicken, turning occasionally, until no longer pink and the juices run clear, about 45 minutes. Internal temperature should reach 165 degrees.

We love this with rice and beans and grilled fresh pineapple.