Jerk Seasoning

By Mark Bittman

Jerk Seasoning
Francesco Tonelli for The New York Times
Total Time
5 minutes
Rating
4(143)
Notes
Read community notes

A rub is a dry spice or spice and herb mixture used to coat the meat before grilling, adding not only strong flavor but a bit more crunch, especially if you toast, mix and grind the spices yourself.

Featured in: Five-Spice Powder Time: 5 minutes

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Ingredients

Yield:About ¼ cup
  • 1tablespoon allspice berries
  • ¼teaspoon nutmeg pieces (crack a whole nutmeg with a hammer)
  • 1teaspoon black peppercorns
  • 2teaspoons dried thyme
  • 1teaspoon cayenne, or to taste
  • 1tablespoon paprika
  • 1tablespoon sugar
  • 1tablespoon salt
  • 2teaspoons minced garlic
  • 2teaspoons minced ginger (or 2 teaspoons ground ginger)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

58 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 1 gram protein; 49 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put allspice, nutmeg, peppercorns and thyme in a spice or coffee grinder and grind to a fine powder.

  2. Step 2

    Mix in remaining ingredients and use immediately. To use later, omit garlic and ginger and store in a tightly covered container; add garlic and ginger immediately before using.

Ratings

4 out of 5
143 user ratings
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Cooking Notes

MJD

Add scotch bonnet peppers for the heat, which makes it really authentic.

Gerry

The various ingredients do make a quick jerk seasoning, but one that is shockingly salty, For my taste, the recipes for jerk flavoring in Julia Moskin’s and David Tanis’ recipes for jerk chicken aere very much preferred. If you prepare as Bittman prescribes, I’d suggest you leave the salt out altogether and salt the meat or vegatables separately, to your own taste.

Gerry

The various ingredients do make a quick jerk seasoning, but one that is shockingly salty, For my taste, the recipes for jerk flavoring in Julia Moskin’s and David Tanis’ recipes for jerk chicken aere very much preferred. If you prepare as Bittman prescribes, I’d suggest you leave the salt out altogether and salt the meat or vegatables separately, to your own taste.

Terri McFadden

This made boneless chicken breasts really delicious. We cooked them on the grill and they were moist with a great taste.

Medium Rare

No Scotch Bonnet or peppers of any kind? Hmmmm. Also, how authentic is the ginger?

MJD

Add scotch bonnet peppers for the heat, which makes it really authentic.

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