Jerk Spice Rub
Before we got boring Brian and I lived in Atlanta. There’s a restaurant on Ponce that Brian introduced me to when we first started dating that we both still LOVE, called Eats. It’s delicious, cheap, and just the right amount of seedy. They serve all kinds of stuff, but we both get the jerk chicken every single time.
We’d eat there all the time, but we ARE old and boring now and don’t live anywhere near Eats. So I took it upon myself to try to recreate their chicken. This rub is the closest I’ve come to mimicking their super delicious jerk chicken. Liberally rub this all over some bone-in chicken and then roast or grill it until it’s fall off the bone. Then get ready to enjoy some awesome tastiness.
We knew it’d be a great meat rub, but (thanks to Brian trying weird food combos all the time) we’ve discovered some other great applications for the Jerk Rub. It adds zing to any kind of veggie. We love adding it to simmering black beans. And this is officially my favorite thing to sprinkle over pizza now. If anyone actually makes this and discovers more uses for it PLEASE comment and let me know!
Jerk Spice Rub
- 3 tablespoons Kosher Salt
- 2 tablespoons Ground Allspice
- 2 tablespoons Granulated Garlic
- 2 tablespoons Sugar
- 1 tablespoon Ground Thyme
- 1 tablespoon Dried Thyme Leaves
- 1 tablespoon Cinnamon
- 1 tablespoon Onion Powder
- 1 tablespoon Nutmeg
- 1 tablespoon Cayenne (Add more if you'd like the rub hotter)
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