CARIBBEAN JERK SEASONING

from $10.00

Take your taste buds on a quick vacation to Jamaican paradise. Allow yourself to get lost in the vibrant flavors of cinnamon, all-spice, and cumin. Feel the warm cayenne dance across your palette to sweet notes of dark brown sugar. Use this blend on all meats (land & sea) and vegetables. Or use it to make a flavorful wet jerk paste by adding lemon juice and olive oil.

INGREDIENTS: thyme, parsley, cinnamon, all-spice, garlic, ginger, red pepper, cumin, nutmeg, sugar, pepper, chive.

Have any questions? Click here to read our FAQs.

Size:

Take your taste buds on a quick vacation to Jamaican paradise. Allow yourself to get lost in the vibrant flavors of cinnamon, all-spice, and cumin. Feel the warm cayenne dance across your palette to sweet notes of dark brown sugar. Use this blend on all meats (land & sea) and vegetables. Or use it to make a flavorful wet jerk paste by adding lemon juice and olive oil.

INGREDIENTS: thyme, parsley, cinnamon, all-spice, garlic, ginger, red pepper, cumin, nutmeg, sugar, pepper, chive.

Have any questions? Click here to read our FAQs.

GRILLED JERK CHICKEN WINGS

Yields 3 servings

Ingredients:

  • 1 lb cleaned chicken wingettes, cleaned and washed with lemon

  • 3 c water

  • ⅓ c Apple cider vinegar

  • ½ each small onion, finely chopped

  • 4 Tbsp Vegetable Oil

  • 1 Tbsp soy sauce

  • 2 tsp browning seasoning

  • 1 tsp dark brown sugar

  • ½ tsp cinnamon

Instructions:

1. Make Marinade:

  • Combine vinegar and water in a bowl and wash chicken thoroughly. Drain and pat dry. In a mason jar combine remaining ingredients and shake vigorously until thoroughly mixed. Pour marinade over chicken and marinate for 30 minutes-2 hours.

2. Grill:

  • Preheat your grill with charcoal and applewood chips. Place chicken on the grill in a single layer and grill turning occasionally. Brush marinade over chicken as it cooks.

3. Season & Serve:

  • When chicken reaches an internal temperature of 165°F and juices run clear. Remove the chicken from the grill and serve hot with coconut rice and sauteed vegetables.

Pair with: Lager or Rum

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