#Jerk chicken rub skin

It is gluten-free, dairy-free and vegan friendly too! Our made-for-you spice blends make home cooking reminiscent of your childhood, but uncomplicated! Life is busy, so keep it simple in the kitchen with a healthier approach to cooking authentic Caribbean-inspired cuisine. Our artisan spice blends are sourced from all-natural freshly ground ingredients without any additives, preservatives, or MSG. 'Welcome to Jamrock' MILD Jerk Spice Rub is 55% less sodium than regular jerk spice seasonings, making it a great option for healthy cooking without compromising on taste. This MILD Jerk Spice Rub is made for the everyday cook looking to bring a little bit of island flavor into their home.Ĭrafted by a physician of Jamaican heritage, this bold blend combines the authentic flavor of Caribbean food with a heart healthy twist. Pimento, scotch bonnet pepper, and toasted coriander are just some of the spices poured into our mild recipe, making it a versatile seasoning for dry rubs and marinades. Crafted with the finest natural ingredients and blended together with love, our MILD Jamaican jerk spice rub will ignite your senses and delight your taste buds. Use it as a dry rub or marinade on your poultry, pork, and seafood, or add a kick to grilled meats and sautéed vegetables. Using a fork, fluff the rice and peas.“Welcome to Jamrock” MILD Jerk Spice Rub, the milder version of our original recipe is perfect for those who can’t handle the heat but still crave the authentic flavor of Caribbean cuisine. Remove and discard the thyme stems, whole pimento and scotch bonnet. Once the rice is cooked and has absorbed the liquid, remove from the heat and let steam for 10 minutes. Ingredients 5-8 tablespoons Jamaican Jerk Spice 2 tablespoons olive oil 2 tablespoons soy sauce cup vinegar (apple cider or white distilled work fine).

#Jerk chicken rub skin

While the rice is cooking, preheat the oven to 200☌/ 400☏/ Gas 6 and cook the chicken in a lightly oiled baking tray until it’s cooked through and the skin is crispy, approximately 20-25 minutes.

Cook until rice grains are tender, approximately 30-40 minutes. Drizzle the marinade and jerk seasoning over the shrimp. Blend until the mixture is well combined. Cover and allow to come to a boil, then turn down to a low heat. Add all of the jerk spices, habanero, soy sauce, pineapple juice, lime juice, liquid smoke, and ginger to a blender, food processor, or a bowl and use a hand blender.

Wash the rice thoroughly with cold water, add to the saucepan and stir.

Stir in the coconut milk and salt and bring to a gentle simmer.

Once the stock is boiling, add in the spring onion, thyme, whole scotch bonnet pepper, garlic, pimento and ginger.

While the chicken is marinating, cover the gungo peas with vegetable stock in a large saucepan and bring to a boil over moderately high heat.

Cover the chicken with the jerk marinade and l eave to rest in the fridge for at least 2 hours or ideally overnight.

In a bowl, mix together the jerk seasoning paste, BBQ sauce, garlic, thyme, salt, black pepper, soy sauce, Worcestershire sauce and olive oil to create the jerk marinade.

Jamin to the sensational seasoning rolledfull of aromatics, and sweet. Leave to rest for 30 minutes to allow the flavour to absorb. Jamaican Jerk Chicken Rub Experience the taste of Collins GourmetJamaican Jerk BBQ mix.

Rub each piece of chicken with the dry jerk seasoning, ensuring you get maximum coverage.

Drain the water, vinegar and lemon mixture, rinse chicken with cold water and pat dry with paper towel or similar.Put the chicken into the bowl and soak for 10 minutes. Add in 2 teaspoons of vinegar and the juice of 1 lemon. Fill a bowl with cold water (enough to cover the chicken). Served alongside rice and peas, this meal is guaranteed to impress even the most seasoned jerk connoisseur.Ĥ-6 chicken breasts or thighs (organic, if possible)Ģ tablespoons Tropical Sun Dry Jerk Seasoningģ tablespoons Tropical Sun Jerk Seasoning PasteĢ tablespoons Tropical Sun Classic BBQ Sauceġ teaspoon Tropical Sun Ground Black Pepperġ tin (400g) Tropical Sun Gungo Peas, drained and rinsedģ cups vegetable stock (dissolve 1.5 Tropical Sun Vegetable Stock Cubes in approx 750ml boiled water and allow to cool)Ĥ whole Tropical Sun Whole Pimento (Allspice) Berriesġ cup Tropical Sun 100% Natural Coconut MilkĢ 1/2 cups Tropical Sun Premium Basmati Rice The key ingredient to the dish is undoubtedly our jerk seasoning paste, which is made by hand to a traditional Jamaican recipe in Central Village, Spanish Town. Sweet, spicy and smoky, Jamaican jerk chicken is one of the world’s most popular dishes for good reason! Traditionally cooked over fires made from the aromatic wood of the Jamaica’s allspice trees, this version of the dish is for those working with an oven and stovetop. Serves: 4 / Prep time: 20 minutes + 2 hours of marinating / Cook time: 1 hour 5 minutes / Difficulty: Medium