This Jamaican jerk dry seasoning is a quick and easy way to add tons of flavor and spice to any dish. To be totally honest, I make this in large batches each month. You can add it to meat or vegetables. You name it you can jerk it. To be honest that sounded different in my head.
It isn’t officially summer yet but I’m so ready for grilling season. So that means jerk chicken almost weekly. And I’m really into dry brining right now. So this was the next step. Usually I use a wet Jamaican Jerk marinade.
This has recipe has everything essential to my life: black pepper, cayenne pepper and more red pepper flakes. Plus- some garlic, onion, dry cilantro, dry thyme, smoked paprika, all- spice and a dash of cinnamon and brown sugar to cool it all down. What can go wrong with that? NOT A THANG!!!!
Add this to your summer grilling plans. And don’t forget to tag me pics.
- 1 Tablespoon Dry Thyme
- 2 Teaspoon Dry Cilantro
- 1 Tablespoon Brown Sugar
- 2 Tablespoon Onion Powder
- 2 Tablespoon Garlic Powder
- 1 Teaspoon All Spice Powder
- 2 Teaspoon Crushed red pepper flakes
- 3 Teaspoon Cayenne Pepper
- 1/2 Teaspoon Bay Leave Powder
- 1 Teaspoon Cinnamon
- 1 Teaspoon Nutmeg
- 2 Teaspoon Salt
- 2 teaspoon Black Pepper
- 1 Tablespoon Smoked Paprika
Combine all ingredients together. Store in an airtight container OR a ziplock bag for up to 3 months.
Use on meat or vegetables. Enjoy!