Like my Blackening Spice, my recipe for Jamaican Jerk Seasoning is one of my first blends and is still one of my favourites. Everyone loves this delicious recipe. It works on any meat, fish or poultry but is particularly good on chicken and pork.
This spice mix has a medium heat.
Simply mix the seasoning with a little oil to make a loose paste, rub it onto your chicken, steak, lamb chops, pork chops, sausages, fish – whatever you fancy – then leave it to marinate for up to an hour. Then cook in the usual way – roast, grill, barbecue or fry. Allow 1 teaspoon of the spice mix per portion.
If you’re cooking chicken wings, thighs or legs, it’s always worth cooking more than you need because they taste so good cold – perfect for picnics!
1 tsp dried oregano
½ tsp dried thyme
¼ tsp ground black pepper
¾ tsp garlic powder
½ tsp cumin powder
¾ tsp cayenne
½ tsp onion powder
1 tsp paprika
¼ tsp salt
Mix all of the ingredients together and store in a spice jar until needed.