Don't worry, it's not burn-your-mouth hot. We remove the seeds from the star ingredient of this rub, the scotch bonnet peppers. The seeds and veins of the pepper are where the majority of the heat come from. Allspice and thyme also play leading roles in this amazing dish. Try our seasoning on roasted or grilled chicken. You can use it as a dry rub or mix it with a little oil to make a paste or marinade for chicken.
Or, for an authentic marinade, blend in blender or food processor:
1 TBS Jamaican Jerk Rub
¾ cup brown sugar
¼ cup ginger root
Juice of 2 limes
2 tbsp. soy sauce¾ cup minced scallions
½ cup oil
Cook in the marinade or remove chicken from marinate for grilling, then THOROUGHLY cook marinate liquid by bringing to a boil then reducing to a simmer for 10 minutes. Add water if marinade is drying up completely in the pan.
Order includes one 2.4-ounce tin.