Jamaican Jerk Rub

Jamaican Jerk Rub

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From the EatingWell Kitchen

A trip to Jamaica may not be in your sights, but you can enjoy the island's best known dish—jerk chicken—with this hot and spicy rub. Habañero and Scotch bonnet chiles are extremely hot. Wash your hands thoroughly after working with them (or wear gloves) and be careful not to touch your eyes.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup ground allspice
  • 1 tablespoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon dried thyme
  • 1 bunch scallions, thinly sliced
  • 2 cloves garlic, peeled
  • 2 habañero or Scotch bonnet chile peppers, seeds and membrane removed
  • 2 tablespoons dark rum
  • 2 tablespoons orange juice
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste


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  1. Toast allspice, cinnamon, nutmeg and thyme in a small skillet over medium-low heat, stirring frequently, until fragrant, 3 to 5 minutes. Transfer to a blender or food processor. Add scallions, garlic, chiles, rum, orange juice, salt and pepper; blend to a smooth paste.

Nutrition information

  • Serving size: 1 teaspoon
  • Per serving: 11 calories; 0 g fat(0 g sat); 1 g fiber; 2 g carbohydrates; 0 g protein; 5 mcg folate; 0 mg cholesterol; 0 g sugars; 104 IU vitamin A; 11 mg vitamin C; 15 mg calcium; 0 mg iron; 99 mg sodium; 42 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

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