Habanero Jerk Dry Rub Seasoning Recipes

JAMAICAN JERK DRY RUB

Jamaican Jerk Dry Rub image

Make and share this Jamaican Jerk Dry Rub recipe from Food.com.

Provided by Diana Adcock

Categories Chicken

Time 5m

Yield 1 recipe

Number Of Ingredients 12

Ingredients

2 teaspoons allspice
2 teaspoons minced fresh thyme
3 teaspoons packed brown sugar
1 teaspoon cinnamon
1 teaspoon paprika
2 teaspoons grated nutmeg
2 teaspoons ground ginger
2 teaspoons cayenne pepper
1 teaspoon ground thyme
1 1/2 teaspoons ground habanero chile pepper
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper

Steps:

Place all ingredients in a jar and shake it up-then toss with chicken or pork.
***This is hot***.

HABANERO JERK DRY RUB SEASONING RECIPE

Habanero Jerk Dry Rub Seasoning Recipe image

And they said it couldn't be done. Who's they you ask? We're not entirely sure, it just sounded cool. ..

Provided by Fartley Farms

Categories Sauce

Time 5m

Number Of Ingredients 9

Ingredients

1-2 tsp Habanero Powder
1 Tbsp Onion Powder
2 tsp Garlic Powder
1 tsp Allspice
1 tsp Thyme
1 tsp Cinnamon
1 tsp Black Pepper
1/8 tsp Nutmeg
1/8 tsp Salt

Steps:

If you're like us, you need to get your dried habs grinding like a college kid on the dance floor at 1am. Use a mortar and pestle or spice mill and grind to a fine powder.
Gather your ingredients and combine them all in a small (or large if you like wasting space) bowl.
Mix it together with a spoon, fork, whisk, potato peeler, it really doesn't matter.
Slap it on some meats and feast on the fire.

JAMAICAN JERK DRY RUB

Jamaican Jerk Dry Rub image

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.

Provided by LOVINLIFE

Categories Side Dish Sauces and Condiments Recipes

Time 15m

Yield 832

Number Of Ingredients 10

Ingredients

1 ½ cups allspice
8 cups salt
5 ½ cups garlic powder
4 cups white sugar
1 cup chipotle chile powder
½ cup ground cloves
2 cups dried thyme leaves
2 cups ground black pepper
4 cups cayenne pepper
1 cup ground cinnamon

Steps:

Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. Mix together until well blended. Store in airtight containers.
To use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat.

Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 0.9 mg, Sugar 1.2 g

JERK MARINADE SEASONING RUB

Jerk Marinade Seasoning Rub image

This is a blend of more than 12 herbs and spices combined in a delicious array of spicy superb-ness! Cinnamon, thyme, cayenne pepper, garlic, onion, allspice, and so much more is so good that you will never buy a store-bought version of jerk seasoning again!

Provided by awakenedone

Categories Side Dish Sauces and Condiments Recipes

Time 15m

Yield 2

Number Of Ingredients 14

Ingredients

3 tablespoons onion powder
3 tablespoons dried thyme
3 tablespoons ground allspice
3 tablespoons cracked black pepper
2 tablespoons turbinado sugar
2 tablespoons garlic powder
1 ½ tablespoons sea salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon cayenne pepper
1 tablespoon dried marjoram
1 tablespoon dried sage
1 tablespoon dried rosemary

Steps:

Whisk onion powder, thyme, allspice, black pepper, turbinado sugar, garlic powder, sea salt, ginger, cinnamon, nutmeg, cayenne pepper, marjoram, sage, and rosemary together in a bowl.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 53.3 g, Fat 4.5 g, Fiber 13.5 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 3991.2 mg, Sugar 19.2 g

DRY JERK SEASONING

Dry Jerk Seasoning image

Use to season either pork or poultry; simply rub into the meat, marinate overnight in the refrigerator, grill or bake, and enjoy! Might be good on beef also, or any other meat. Only thing I would stay away from is white-fleshed fish because, in my experience white-fleshed fish is very delicate tasting and, the flavors of this seasoning are big and bold; therefore, it seems to me, using this Jerk Rub on white-fleshed fish would just overpower the flavor of the fish. As in any of the recipes I enter, if you don't have habanero or don't like habanero, then go ahead and substitute with any other pepper fruit/vegetable. From "Too Many Chiles!" by Dave DeWitt, Nancy and Jeff Gerlach.

Provided by Chef Sean 2

Categories Vegetable

Time 1m

Yield 1/4 cup

Number Of Ingredients 9

Ingredients

1 teaspoon dried ground habanero chile pepper or 1 teaspoon ground cayenne pepper
2 tablespoons onion powder
2 teaspoons ground thyme
2 teaspoons ground allspice, ground
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon ground nutmeg, ground
1/2 teaspoon ground cinnamon, ground
1/2 teaspoon garlic powder
1/4 teaspoon ground cloves, ground

Steps:

Combine all ingredients and mix well.
Store in a glass jar, in a cool and dry location.

Nutrition Facts : Calories 344.6, Fat 5.2, SaturatedFat 2.2, Sodium 60.1, Carbohydrate 79.3, Fiber 17.5, Sugar 22.6, Protein 10

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