THE BEST HOMEMADE JERK SEASONING || JERK SEASONING RECIPE || JERK CHICKEN || TERRI-ANN’S KITCHEN

scotch bonnet peppers

💰Cheaper: jalapeño peppers

Jalapeños provide heat but are milder and easier to find.

brown sugar

🥗Healthier: coconut sugar

Coconut sugar has a lower glycemic index.

soy sauce

🥗Healthier: tamari

Tamari is gluten-free and has a similar flavor.

vegetable oil

🥗Healthier: olive oil

Olive oil offers healthier fats.

Welcome back to my channel; today I'm showing you how to make jerk seasoning from scratch.

Here's a quick ingredient breakdown: browning, spring onions, cinnamon, nutmeg, broad leaf thyme, scotch bonnet peppers, brown sugar, pimento seeds, black peppercorns, fresh thyme, garlic, vegetable oil, and half a large onion.

Rough chop the spring onions and add them to the food processor.

Leave the garlic whole or slice them to make blending easier.

Rough chop the broad leaf thyme and add it to the processor.

Use about half of the large onion and add it to the processor.

Carefully slice open the scotch bonnet peppers and remove some seeds to reduce heat, then add to the processor.

Add pimento seeds and black peppercorns to the processor.

Add brown sugar and mixed spices (cinnamon and nutmeg) to the processor.

Add lime juice, about three to four sprigs of fresh thyme, and vegetable oil to the processor.

Add about a teaspoon of browning to the mixture.

Blend everything until you achieve a chunky texture for the jerk seasoning.

Test the jerk seasoning by mixing it with a chicken leg, adding a little salt and all-purpose seasoning.

Add two tablespoons of browning to the chicken leg and mix well, ensuring the seasoning penetrates by making slits in the chicken.

Cover the seasoned chicken and refrigerate for about 2 hours or overnight to marinate.

Store any leftover jerk seasoning in the fridge for up to three weeks to a month, using a clean spoon each time.

Preheat the oven to 200 degrees Celsius.

Bake the marinated chicken uncovered for 1 hour and 10 minutes, placing it on a grill to catch juices.

Baste the chicken with its juices every 20 minutes during baking.

After the first 20 minutes, pour the collected juices back onto the chicken to keep it moist and juicy.

Continue baking for another 20 minutes after basting.

Cooking Techniques

Equipment Needed

Spice Level: