Jerk Seasoning


Great on kabobs, shrimp, sliders, wraps, and more!  See below for ingredients, instructions, and recipe ideas.
INGREDIENTS: Smoked Paprika, Himalayan Pink Salt, Ground Allspice, Chili Powder (Chili Pepper, Salt, Spices, Garlic Powder, Sunflower Oil, Silicon Dioxide to prevent caking, Ethoxyquin to preserve color), Fine Ground Black Pepper, Dried Thyme, Granulated Garlic (Dehydrated Garlic), Ground Cinnamon, Cayenne Pepper (Red 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, you’ll need these ingredients cut into bite-sized chunks: 1/2 of a fresh pineapple, 1 red onion, 1 yellow bell pepper, 1 green bell pepper, and two chicken breasts.  You’ll also need some olive oil.  Soak 8 wood skewers in water for ten minutes.  Meanwhile, in a bowl toss the chicken with some Jerk Seasoning and rub until evenly coated.  Begin assembling the kabobs by threading on the chicken, peppers, onions, and pineapple.  Drizzle prepared skewers with a little olive oil. Preheat grill on high for about 10 minutes, then clean and oil grates.  Grill on medium direct heat for about 8-10 minutes, rotating often.  They are done when the chicken breasts register 165 degrees F and the pineapple and vegetables have a little char on them.  Transfer to a platter and tent loosely with foil for about 10 minutes.  Add salt to taste and garnish with fresh chopped cilantro.  I like to serve it with an easy microwavable rice pouch like coconut basmati rice.
To prepare as Jerk Shrimp, you’ll need 12 ounces raw, peeled, deveined, tail-off, large shrimp.  Pat the shrimp dry with paper towels.  In a bowl, sprinkle the shrimp with some Jerk Seasoning and rub to evenly coat.  Drizzle with a little olive oil.  Either place on skewers that have been soaked in water for ten minutes and grill, or pan sear in a large skillet over medium-high heat (adding extra olive oil if necessary).  When they’ve turned opaque and the ends have curled in, they’re done.  Be careful to not overcook.  Season with salt to taste.
To prepare as Jerk Chicken Sliders, you’ll need these ingredients:  6 slider buns, 3 boneless skinless chicken thighs, salt, and mango chutney.  (If you can’t find any mango chutney, you could use some sliced mangoes with a drizzle of honey as an easy, quick alternative.)  Coat the chicken thighs with some Jerk Seasoning and rub onto meat.  Let sit 15 minutes before grilling. Meanwhile, preheat grill on high for about 10 minutes, then clean and oil grates.  Drizzle chicken with some olive oil.  Leave primary burner on and turn off other burners.  Keep grill temperature around 350-400 degrees F. Place chicken on the cooler side of the grill.  Cover and cook until internal temperature reaches 175 degrees F (about 30 minutes), flipping halfway.  Then move chicken to the hotter side of the grill and grill until you get your desired browning.   Let chicken rest about 10 minutes loosely tented with foil.  Season with salt to taste.  Cut thighs in half so they’ll fit on the slider buns.  Assemble by putting a piece of chicken on the bottom part of each bun and spread 1 tablespoon of chutney on each before closing and serving.
To prepare as Jerk Chicken Wraps, I use leftover kebabs in my wraps for an easy lunch.  I usually add lettuce to a soft flour tortilla, and then add leftover kebab ingredients (Jerk Seasoned chicken, peppers, onions, and pineapple), and to that I’ll add sliced avocados, chopped fresh cilantro, and plain Greek yogurt.  If you wanted to make it sweeter, you could spread on a couple tablespoons of mango chutney or a drizzle of honey.  If you wanted more heat, you could add sliced jalapenos.  Adding rice would also be good!
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.