JERK SEASONING (Net Wt. 21g)

INGREDIENTS: Smoked Paprika, Himalayan Pink Salt, Allspice, Chili Powder (Chili Pepper, Salt, Spices, Garlic, Sunflower Oil, Silicon Dioxide, Ethoxyquin), Black Pepper, Thyme, Garlic, Cinnamon, Cayenne Pepper

You’ll note the recipes below do not have exact measurements of how much Jerk Seasoning to add.  I suggest you start with a small amount of seasoning until you know how much flavor you want and go from there!

To prepare as Jerk Chicken Kabobs, soak 8 wood skewers in water for ten minutes.  Meanwhile, in a bowl toss chicken (cut into bite sized pieces) with some Jerk Seasoning and rub until evenly coated.  Assemble the kabobs by threading the chicken pieces, along with pieces of bell peppers, red onion, and pineapple.  Drizzle prepared skewers with a little olive oil. Grill on medium direct heat for about 8-10 minutes, rotating often.  Transfer to a platter and tent loosely with foil for about 10 minutes.  Garnish with fresh chopped cilantro.

To prepare as Jerk Chicken Wraps, I use leftover kebabs (see above) in my wraps for an easy lunch.  Add lettuce, avocados, and Greek yogurt to a soft tortilla.  To make it sweet, serve with mango chutney or honey.  To make it spicy, serve with sliced jalapenos.

To prepare as Jerk Shrimp, pat dry raw shrimp and sprinkle with some Jerk Seasoning; rub to evenly coat.  Drizzle with a little olive oil.  Cook as desired.

To prepare as Jerk Chicken Sliders, rub 3 boneless skinless chicken thighs with some Jerk Seasoning.  Let sit 15 minutes before grilling.  Drizzle chicken with some olive oil.  Grill chicken until done.  Cut thighs in half so they’ll fit on slider buns.  Assemble sliders with one piece of chicken and top with mango chutney or mango salsa.

This product was produced at a Home Food Processing Establishment and was made in a facility that also processes wheat, egg, milk, peanuts, soy, tree nuts, shellfish, fish, and sesame. Extend shelf life by storing in a cool, dark, dry place.