Being married to a Bajan (slang for someone from Barbados) I’m usually alternating between cooking Caribbean style food and South Asian food among other flavors we usually try out. Jerk seasoning originated in Jamaica but it’s used throughout the Caribbean islands. I usually grind up my version of Jerk seasoning and use it for marinating a variety of meats. I love using Jerk seasoning when baking whole chicken because the flavors are so fantastic. The left over bones make an incredible stock as well. This weekend I was incredibly busy. I was making food for three different events, attending a wedding, working and my baby girl came home from college for the summer (YAY). I didn’t have a chance to take my usual detailed pictures. But I do hope you make up some Jerk seasoning to have on hand. It’s wonderful to have it ready for the BBQing season!!
1 tablespoon all spice powder – if using whole allspice the use 2 1/2 tbsp
1 tsp whole peppercorn
5-6 whole star anise
3 cinnamon sticks
1/2 tsp cumin seeds
8 whole cloves
1/4 of a whole nutmeg
4 dried whole red chilies
1/4 cup light brown sugar (I use raw sugar)
Toast everything (except the sugar) together in a dry pan until flavors are released, approximately 2-3 minutes. Grind in a coffee or spice grinder until smooth. Store in an airtight container.
Jerk Seasoned Roasted Chicken
5 tablespoons Jerk seasoning
2 tablespoon garlic and ginger paste (1:1 ratio)
1/2 onion finely chopped
5 tablespoons olive oil
2 tsp kosher salt
Mix everything together and rub chicken inside the cavity and all over the skin. Roast uncovered at 350°F for 1 1/2 hours or until done. Let it rest before carving.