Jerk spice rub
Yield- 1 Cup
Allspice, ground- 4 Tbsp
Thyme, dried-4 Tbsp
Food Lion Black pepper, ground- 2 Tbsp
Food Lion Nutmeg- ½ Tbsp
Food Lion Cinnamon- ½ Tbsp
Brown sugar- 1 Tbsp
Food Lion Cayenne- 1 ½ tsp
Food Lion Garlic powder- ½ Tbsp
Food Lion Onion powder- ½ Tbsp
Coriander, ground- ½ Tbsp
my essentials salt- 3 Tbsp
1) Combine all ingredients, mix well to incorporate all spices evenly and store in an air tight container.
Jerk spice rub mix- 1Cup
Scotch bonnet chilies (stemmed and seeded)- 4-8 depending on how spicy you like it I would go for a pepper with less heat such as jalapeno or serrano chili
Garlic, chopped- 4 cloves
Scallions, chopped- 1bunch. Leave a few whole to grill and use as garnish
Cilantro, chopped- ¼ Cup plus extra for garnish
Food Lion Soy sauce- 1Tbsp
Malt Food Lion Apple Cider vinegar- 3oz
Worchestershire sauce- 1Tbsp
Nature’s Place Chicken, cut into pieces- 5lbs
Garnish options- Cilantro, grilled pineapple, grilled scallions. Use reserved pineapple juice and malt vinegar as a basting sauce.
Note- Be cautious when handling spicy peppers, wear gloves to prevent skin irritation and clean all utensils after preparing. If scotch bonnet pepper is hard to find look for habanero, or serrano as alternatives.
1) In a blender combine all ingredients except chicken and blend to form a paste.
2) Place chicken in a non-reactive container. Pour spice paste over chicken and marinate for at least an hour.
3) Before cooking, remove from marinade and grill over low heat or place in a smoker until chicken is done.