Jamaican Jerk Seasoning Recipe Dry

This is a dry Jamaican Jerk seasoning I use mostly on grilled chicken! You may want to give some away to friends because this recipe makes a lot! Use it as a dry rub on grilled chicken, fish, steak, or just about anything else.

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DIRECTIONS. Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its strength for over a month. 1- 1 1/2 tablespoon of seasoning for each pound of meat.

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The recipe itself tastes fine. It's not a real Jamaican jerk seasoning for a couple of reasons: there is no scotch bonnet/habanero pepper. Cayenne pepper is not the same and you do not get the classic citrus-like undertone of the Scotchie pepper. Also, you need to add paprika and either fresh key lime juice or key lime zest.

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Montreal seasoning is a classic seasoning for steaks. When using, make sure to bring the steak to room temperature by taking it out of the refrigerator 30 to 60 minutes beforehand. Add the seasoning (to your taste) immediately before cooking; if put on too far in advance, the salt will draw water out of the meat and make for a dry steak.

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1. Combine all ingredients together in a bowl, mix well and let marinate in fridge for 4 to 24 hours. 2. Cook chicken in oven at 375˚F for 30 mins, turning once.

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Rinse chicken, pat dry and season liberally with dry rub and let rest for a couple hours before grilling. Start your charcoal or preheat gas grill to a medium-high temperature. Lightly oil the grate, add chicken and grill until cooked through about 4 to 5 minutes on each side.

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