Jamaican Jerk Rub

Two years ago our two children bought us all a week’s stay in St. Lucia and I fell in love with the food or should I say the spices and herbs they use? I have wanted to make a Jamaican Jerk Rub recipe since then and today I was inspired to do so, made the final tweaks on it and I must say, perfected it. This recipe blend is hot, sweet, spicy and full of flavor to use on seafood, pork, lamb, beef, poultry and grilled veggies. This is a a wonderful HOT blend of allspice, thyme, paprika, cinnamon, grated nutmeg, ground ginger, cayenne pepper, & ground black pepper. I did not use the Scotch Bonnet (habenero) because it is just too hot and used a very hot cayenne instead. It is still very hot and as my friend said, “If they want it hotter they usually have something hotter stashed in their cupboard”. I hope you enjoy my version! Contains 10-1TB servings. Net weight 3.0 oz (84g)
I found this on the internet and it made me laugh so I had to pass it on. Why is jerk chicken called jerk chicken? Because your mama is a jerk and she smells like chicken………

Recipe Included: Jamaican Jerk Chicken. Click here for more Jamaican Jerk Recipes NOW!

1 jar Souper Spices Jamaican Jerk Rub*

6 Tbsp. brown sugar

3 tsp salt

2 3- to 3 ½ pound chickens, halved lengthwise, rinsed, patted dry ½ cup fresh lime juice

Blend Souper Spices Jamaican Jerk Rub with brown sugar and salt. Mix well.
Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Sprinkle jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, or overnight. Preheat oven to 350°F or prepare barbecue (medium heat). If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes. Cut each piece of chicken in half and serve with beans & rice!
*Store leftover rub in a tightly sealed jar or recipe can be halved:

4 Tbsp (or half the jar) Jamaican Jerk Rub

3 Tbsp brown sugar

1 1/2 tsp salt