Jerk Seasoning Recipe By Eric Mathura (Founder)

Jerk Seasoning Recipe By Eric Mathura (Founder)

Jerk Chicken is one of my favourite delicacies, to the point where I introduce it as a “fun fact” about myself. This is why I spent countless years perfecting and fine tuning my Jerk seasoning recipe. I got the base of my recipe from my friend Shirley, who is a Chinese-Jamaican mom, and then I added my personal touch to it to give that flair. This seasoning is simple to make, and can store it in the fridge for up to 2 weeks. One of the things I love most about this seasoning is that you can use it for any type of seafood or meats! (Special tip: adding some Jerk Seasoning to Alfredo to make a delicious Jerk Alfredo recipe!)

Ingredients: 

2 TB Salt
2 TB Black Pepper
1 TB All Spice Powder
1 TB Clove Powder
1 TB Garlic Powder
4 Scotch Bonnet (Use more if you want it spicier)
1/4 cup Thyme leaves
2 Yellow Onions
2 Green Onions
6 TB Soy Sauce (VH Brand Soy Sauce to make Gluten Free)


Yield: Roughly 5lb worth of chicken worth 


Directions:

  1. Wash all ingredients (Peppers, Thyme, Onions).
  2. Remove the stems from the peppers and onions. Discard the skins of the onions. Remove leaves from the Thyme.
  3. Combine all ingredients in a blender.
  4. Blend until pureed. If it’s too chunky for your desire add a bit more water until your liking.
  5. Store in a container and refrigerate. The sauce is good for about 2 weeks if refrigerated.

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