It’ll light your fire and then some.

Simply Recipes / Alica Ramkirpal-Senhouse

Eating jerk chicken is a three part sensory experience for me.

The chicken has to be brazenly hot at first bite.

Jerk Chicken Sliced Into Pieces and Served With Rice and Sliced Plantains

Simply Recipes / Alica Ramkirpal-Senhouse

This is the cue that all my senses have assembled and are engaged.

I keep eating until my eyes go watery.

The sting remains on my tongue, but it all mellows out to an overall satiating feeling.

Jerk Seasoning Cascading From a Small Jar Onto a Plate With a Spoon for Jerk Spice Seasoning Recipe

Simply Recipes / Alica Ramkirpal-Senhouse

Who knew chicken could literally bring me tears of joy?

My family made jerk chicken at home, but it was never like the one in the restaurants.

Making My Own Jerk Seasoning

Jerk-style meat is now a regular on my weekly dinner menu.

Bowl With Jerk Seasoning and a Spoon, Sitting on a Kitchen Towel and in the Background, a Bowl With Whole Allspice and Cinnamon Sticks

Simply Recipes / Alica Ramkirpal-Senhouse

This is especially helpful when cooking for a crowd with varying tolerance for heat.

This versatile dry jerk seasoning is perfect on chicken, pork, beef, and seafood.

What Is Jerk?

Small Packet of Scotch Bonnet Pepper and in the Surroundings, a Bowl of Whole Spices, Another Packet of Dried, Ground Scotch Bonnet Peppers, and a Kitchen Towel

Simply Recipes / Alica Ramkirpal-Senhouse

The process involved coating meat, typically wild boar, with spices and pepper.

It is believed this is where the smoky element of jerk cooking came from.

Read more from Jamaican-Canadian journalistVaughn Stafford Grayas he shares about the fascinating history of jerk inthisarticle.

Cinnamon Sticks, Whole Allspice, Whole Black Pepper, and Cloves Toasting in a Pot Over an Induction Stove

Simply Recipes / Alica Ramkirpal-Senhouse

Each cook has their own preference for what gets added to the mix and what is omitted.

Chicken is my go-to meat of choice when using this rub.

Jamaican Jerk Seasoning

I like usingthisdried and ground Scotch bonnet in my recipe.

Toasted Spices in a Spice Grinder Next to a Kitchen Towel for Jerk Seasoning Recipe

Simply Recipes / Alica Ramkirpal-Senhouse

4 heaping tablespoons of this seasoning will season 2 pounds of bone-in chicken.

For boneless meat, use 1 tablespoon per pound.

Allow the spices to cool, then grind in a spice grinder into a fine powder.

Ground Toasted Spices in a Spice Grinder Next to a Kitchen Towel

Simply Recipes / Alica Ramkirpal-Senhouse

Use a whisk or fork to crush any clusters of seasonings or sugar.

Mix until the blend is all one color.

Tip

Be careful not to inhale any of the dust from the spices as you mix them.

Bowl With Small Piles of Jerk Seasoning Ingredients Sitting on a Kitchen Towel Next to a Spoon

Simply Recipes / Alica Ramkirpal-Senhouse

The dried Scotch bonnet peppers in particular can irritate your sinuses.

Consider wearing a face mask as you mix the rub.

Spoon the spice blend into a glass jar.

Jar of Jerk Seasoning With a Label Reading “Jerk Spice”, and in the Surroundings, a Kitchen Linen and a Bowl With Whole Allspice and Cinnamon Sticks

Simply Recipes / Alica Ramkirpal-Senhouse

you might also use a funnel to make it easier.

For the freshest flavor, the jerk seasoning is best used within 6 months.

It will also have a sort of stale smell.

Chicken Legs Pieces Rubbed in Jerk Seasoning Laying in a Aluminum Sheet Wrapped Baking Pan

Simply Recipes / Alica Ramkirpal-Senhouse

The color wouldnt be as vibrant either.

Leave us stars and a comment below!

Plate of Jerk Chicken Thighs on a Kitchen Towel

Simply Recipes / Alica Ramkirpal-Senhouse