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Jamaican Jerk Rub

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  10 Minutes
  about 1/2 cup rub, for 3 to 4 pounds of bone-in chicken
A trip to Jamaica may not be in your sights, but you can enjoy the island’s best known dish—jerk chicken—with this hot and spicy rub. Habañero and Scotch bonnet chiles are extremely hot. Wash your hands thoroughly after working with them (or wear gloves) and be careful not to touch your eyes.
1/4 cup  ground allspice
1 tablespoon   ground cinnamon
1 teaspoon   freshly grated nutmeg
1 teaspoon  dried thyme
1 bunch   scallions, thinly sliced
2 cloves  garlic, peeled
2   habañero or scotch bonnet chile peppers, seeds and membrane removed
2 tablespoons   dark rum
2 tablespoons  orange juice
1 teaspoon   salt
Freshly ground black pepper  to taste
Toast allspice, cinnamon, nutmeg and thyme in a small skillet over medium-low heat, stirring frequently, until fragrant, 3 to 5 minutes. Transfer to a blender or food processor. Add scallions, garlic, chiles, rum, orange juice, salt and pepper; blend to a smooth paste.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Jerk Chicken
 BBQ Secrets: Sauces & Rubs
Nutrition Facts per Serving
Yield:   about 1/2 cup rub, for 3 to 4 pounds of bone-in chicken
Calories: 11
Sodium: 99mg
% Cal. from Fat: 0%
Carbohydrates, Total: 2g
Fiber: 1g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Briant Reviewed: 07/20/2009
Jerk Rub Recipe
This recipe is as good as any out there, I guess. I question the use of 2 habaneros. I love heat and 2 is fine by me, but a lot of people can't handle too much. Also, I personally prefer lime juce for the citrus portion. The secret to good jerk, unfortunatley, is something we don't have here. Traditionally, the chicken is cooked over coals from the pimento tree as well as on green branches from the some plant used as a grill. It's this smoke that gives you the real deal.
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