PAWTHECARY Jerk Rub & Marinade
An island-inspired blend with a little spice and a lot of BITE!Warm, aromatic, savory, and just a little sweet, this Jamaican-inspired jerk seasoning brings a lively taste of the Caribbean to your kitchen!Fragrant allspice, thyme, ginger, and a colorful collection of spices create layers of flavor, while smoked paprika adds a hint of the grill. A touch of brown sugar balances the peppery heat and helps create those delicious caramelized edges.Use it as a dry rub or transform it into a tangy island marinade with fresh lime. It's wonderful on chicken, pork, shrimp, roasted vegetables, and even sweet potatoes!
Ingredients
Ingredients — Dry Jerk Rub
- 1 tablespoon ground allspice
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1 tablespoon + 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 1½ teaspoons freshly ground black pepper
- 1 teaspoon ground ginger
- 1 tablespoon + 1 teaspoon brown sugar
- ¾ teaspoon cayenne pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground coriander
- ¼ teaspoon ground cloves
- 1½ teaspoons fine sea salt
Instructions
Combine all ingredients in a small mixing bowl.
- Stir or whisk thoroughly until the spices and brown sugar are evenly distributed.
- Transfer to a clean, dry spice jar with an airtight lid.
- Store in a cool, dark cupboard for up to 6 months for the freshest flavor.
To use as a dry rub: Sprinkle approximately 1 tablespoon of seasoning per pound of chicken, pork, or vegetables. Rub with a little olive oil before cooking.
Turn It Into an Island Jerk Marinade!
- For approximately 2 pounds of chicken thighs:
- 2 tablespoons PAW-THECARY Jerk Rub
- 2 tablespoon olive oil
- Juice of 1 large lime (approximately 2–3 tablespoons)
- 2 tablespoons Worcestershire sauce
Directions:
- Whisk the seasoning, olive oil, lime juice, and Worcestershire sauce together.
- Add chicken thighs and massage the marinade over all surfaces.
- Transfer to a covered container or zip-top bag and refrigerate for at least 30 minutes, preferably 2–4 hours. For a deeper flavor, marinate up to overnight.
- Remove chicken from the marinade and cook using your preferred method. Discard the used marinade.
- For Oven-Roasted Jerk Chicken: Arrange boneless, skinless chicken thighs in a single layer on a lightly oiled or foil-lined baking sheet. Roast at 425°F for approximately 20–25 minutes, or until the thickest part reaches at least 165°F. For darker caramelized edges, broil briefly for the final 1–3 minutes, watching carefully to prevent burning.
Notes
A Little More Bite? Make It Your Own!
Turn Up the Heat!Increase the cayenne to 1–1½ teaspoons, or add crushed red pepper. For a more traditional Caribbean kick, add a little finely minced Scotch bonnet pepper to the wet marinade. Start small—these peppers pack serious heat! A Sweeter Island Breeze
Add another 1–2 teaspoons brown sugar to the dry blend for a sweeter seasoning, or stir a little honey into the wet marinade. Keep an eye on the chicken while roasting or grilling, as additional sugar caramelizes quickly. Tropical Citrus Twist
Replace some of the lime juice with fresh orange juice, or add a splash of pineapple juice to the marinade. Delicious with grilled chicken or pork! Fresh from the Island
Add finely chopped scallions, fresh thyme, and a little lime zest to the wet marinade for an extra layer of fresh, aromatic flavor. Prefer It Mild?
Reduce the cayenne to ¼ teaspoon or omit it entirely. The allspice, ginger, thyme, and other seasonings will still provide plenty of wonderful flavor.