Serves 1
Directions
- 1Mix all the ingredients for the spice rub together: brown sugar, cayenne pepper, onion powder, garlic powder, black pepper, cloves, cinnamon, ground ginger, allspice, smoked paprika, dried thyme, salt, and oil.
- 2Add more olive oil to the spice rub if desired to achieve the right consistency for a marinade.
- 3Remove the seeds from the scotch bonnet pepper if you prefer less heat, then mince the pepper as small as possible.
- 4Combine all the ingredients for the finishing glaze: molasses, a pinch of ground black pepper, minced scotch bonnet pepper, grated ginger, tamari, and lime juice.
- 5Mix the glaze ingredients until well combined.
- 6Apply the glaze on top of your cooked chicken or meat of choice after it's out of the oven or grill.
- 7Serve the jerk dish with Jamaican sides like rice and peas, vegetables (cabbage), plantains, and festival.
Ingredients
- brown sugar
- cayenne pepper
- onion powder
- garlic powder
- black pepper
- cloves
- cinnamon
- ground ginger
- allspice
- smoked paprika
- dried thyme
- salt
- oil
- 1 tbsp molasses
- 1 pinch ground black pepper
- 1 scotch bonnet pepper minced
- 1 oz grated ginger
- 1 tbsp tamari
- 2 tbsps lime juice
Tips
- Add more olive oil if desired for the spice rub, as cooking should be a custom experience.
- If you can handle the heat, include the seeds of the scotch bonnet pepper.
- The finishing glaze is applied after the meat is cooked out of the oven or grill.
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