I love jerk chicken.
A Jamaican friend taught me how to cook it about a year and a half ago, and its been in steady rotation in my kitchen since then. The downside of jerk is that is has to marinate overnight. Sometimes I get home from work and want jerk chicken, but its not marinating in the fridge--on those days I use a dry rub. It's not as good as the overnight marinade, but it does the job. Just sprinkle it on, rub it in, and it gives the chicken a nice pop of flavor.
The Cajun rub is my go-to for seasoning just about anything. It's the flavor I was raised on and I love it. Depending on the meat or veggie, I'll add a bit of seafood seasoning. It's a staple in my kitchen.
Recipes for both below. I cook for two serving sizes.
Jerk Dry Rub
1/8 tsp Ground Cloves
1/8 tsp Thyme
1/4 tsp Allspice
1/4 tsp Chipotle Powder
1/4 tsp Ground Cinnamon
1/2 tsp Black Pepper
1 tsp Brown Sugar
1 tsp Cayenne Pepper
1 1/4 tsp Garlic Powder
1 3/4 tsp Salt
Combine all in a small bowl. Season chicken, cover, and refrigerate for as long as possible. Ideally an hour, but at least 20 minutes.
Cajun Dry Rub
1 tsp Salt
1 tsp Pepper
2 tsps Cumin
2 tsps Paprika
2 tsps Cayenne Pepper (less if you're heat-sensitive)
2 tsps Thyme
2 tsps Dry Mustard
2 tsps Garlic Powder
4 tsps Chili Powder
Combine all ingredients in a small bowl. Season to taste. You can also pre-mix large batches and store in an air-proof container.
A Jamaican friend taught me how to cook it about a year and a half ago, and its been in steady rotation in my kitchen since then. The downside of jerk is that is has to marinate overnight. Sometimes I get home from work and want jerk chicken, but its not marinating in the fridge--on those days I use a dry rub. It's not as good as the overnight marinade, but it does the job. Just sprinkle it on, rub it in, and it gives the chicken a nice pop of flavor.
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| Cajun Shrimp and Grits via Fleet Landing, the best place on Earth ;) |
Recipes for both below. I cook for two serving sizes.
Jerk Dry Rub
1/8 tsp Ground Cloves
1/8 tsp Thyme
1/4 tsp Allspice
1/4 tsp Chipotle Powder
1/4 tsp Ground Cinnamon
1/2 tsp Black Pepper
1 tsp Brown Sugar
1 tsp Cayenne Pepper
1 1/4 tsp Garlic Powder
1 3/4 tsp Salt
Combine all in a small bowl. Season chicken, cover, and refrigerate for as long as possible. Ideally an hour, but at least 20 minutes.
Cajun Dry Rub
1 tsp Salt
1 tsp Pepper
2 tsps Cumin
2 tsps Paprika
2 tsps Cayenne Pepper (less if you're heat-sensitive)
2 tsps Thyme
2 tsps Dry Mustard
2 tsps Garlic Powder
4 tsps Chili Powder
Combine all ingredients in a small bowl. Season to taste. You can also pre-mix large batches and store in an air-proof container.
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