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Dry Rub

Spread Jamaican Jerk Seasoning on raw meat; cook thoroughly as directed. Start with 1 tablespoon per pound and adjust to your liking.


There are lots of great recipes out there – you can simply add jerk to your favorite salad dressing! Or try this recipe:

1/4 cup lime juice

2 tablespoons soy sauce

3 tablespoons cooking oil

2 tablespoons minced garlic

2 tablespoons Jamaican Jerk Seasoning

2 – 2.5 lbs chicken

Mix first five ingredients well. Distribute over chicken pieces; cover and refrigerate. Marinate for 30 minutes to one hour (or marinade for longer–even overnight). Bake or grill.

Add Jamaican Jerk Seasoning to:

  • Mayonnaise (great on a turkey sandwich!)
  • Honey (drizzle over fried chicken, glaze a ham, try on fruit, cheese, a ham biscuit, or as a dipping sauce with tuna bites)
  • Sprinkle Jamaican Jerk Seasoning on turkey before roasting. Sprinkle on fish, chicken, shrimp, or venison.
  • Sprinkle Jamaican Jerk Seasoning on fried or roasted potatoes.
  • Mix Jamaican Jerk Seasoning with honey and peanut butter.


Leon’s Jerk Chicken

Mix Jamaican Jerk Seasoning with a little oil to make a paste. Slather on chicken. Marinade to your liking (30 minutes to overnight). Grill until meat thermometer reads 170 degrees.

Negril Jerked Scallops

  • 2 tablespoons oil
  • 2 tablespoons butter
  • 2 tablespoons Jamaican Jerk Seasoning
  • 3 tablespoons white wine (or orange juice)
  • 1 pound scallops

Heat butter and oil. Saute scallops over low heat until they change color. Add seasoning and wine or juice; warm and remove from heat. Great appetizer!

Jerk Pork Boston Beach

3-4 lb. pork roast

  • 4 tablespoons Jamaican Jerk Seasoning
  • 1 finely chopped onion
  • 1 tablespoon vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1/4 cup vegetable oil
  • 2 tablespoons brown sugar
  • 2 tablespoons rum (optional)

Butterfly roast, cutting horizontally across the center. Slather on marinade. Marinate for anywhere between one hour and overnight, depending upon your preference. Place meat on foil over medium coals. Cook for approximately two hours or until a meat thermometer reaches 160 degrees. Baste frequently. Slice thin.

Grilled Fish Belmont Style

Oil fish and sprinkle with Jamaican Jerk Seasoning. Grill.

For perfect fish every time; lay fish on a flat surface and measure its depth. Grill 10 minutes at 350 – 375 for every inch.

Caribbean Pork Chops

  • 4 pork chops
  • 3/4 cup rice
  • 1 large can pineapple chunks
  • 3 teaspoons Jamaican Jerk Seasoning
  • chopped scallions (use white part for recipe and green part for garnish)

Sprinkle 1/2 of the Jamaican Jerk Seasoning on the chops. Brown in a little oil or butter.

In a baking dish, add chops, rice, Jamaican Jerk Seasoning, scallions, water, and pineapple juice (to equal 1 1/2 cups liquid). Bake, covered, at 350 for 15 minutes. Uncover, fluff rice, add pineapple, and cook 20 minutes more.

Mary Ann’s Peas and Rice

  • 1 cup dried pigeon peas or dried red kidney beans
  • 2 tablespoons oil
  • 6 cups water
  • 1 whole scotch bonnet or other hot chili pepper
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 scallions, white parts chopped
  • 1 sprig thyme
  • 2 cups uncooked white rice
  • salt and pepper
  • 1 cup unsweetened coconut milk

Soak peas overnight. Drain; add water, thyme, and pepper; cook until tender. Drain and reserve liquid. Saute onion and garlic in oil. Add rice and saute until golden. Bring coconut milk and reserve liquid to make four cups in a large pot; peas and rice. Cover and simmer for 20-25 minutes or until rice is tender. Stir in scallions and serve.

Jerk Flounder Tacos with black beans, cilantro, guacamole, roasted tomato salsa

Jerk Rockfish Filets, (center and bottom right images); Jerk Ribeye with blackened crabcake, tater tots, & garlic buttered asparagus.