This electrifying blend of allspice, nutmeg, ginger and fiery scotch bonnet peppers is inspired by the jerk shacks of Boston Beach, Jamaica. Use this versatile paste to make jerk pork—marinate meat overnight, then smoke-roast with wood chips and allspice—or jerk chicken, lobster, shrimp, fish and even scrambled eggs you’ll never forget.
Created by grilling guru Steven Raichlen, use as a seasoning by slathering onto meats and seafood just prior to grilling, as a marinade by applying to food 2–4 hours (or overnight) before grilling, or as a unique condiment straight from the jar. Use ¼ cup per 1 pound of food. 10 oz. Made in the USA.
I bought a jar last time I was in the store. I usually make a lot of my own sauces but the ingredients sounded so good on the label. Marinated chicken thighs overnight, grilled them on my gas grill and they were fabulous...spicy and flavorful...and my guests thought they seemed like authentic Jerk Chicken.
We're having people over this weekend and I'm going to skewer chicken and grill it and make a dipping sauce with the left over jerk paste and mayonnaise mixed 50/50...I tested making this and it worked really well...the spicy and creamy consistency should be just right for the chicken skewer appetizer
I've never used store prepared pastes/sauces before, but making jerk from scratch with scotch bonnets seemed a little daunting, so I gave this a whirl and boy am I happy! This is amazing on salmon and chicken on the BBQ. Guests loved, I loved it for both the taste and ease of using the product.
I'm a fan of Steven Raichlen's cookbooks and now I'm a fan of his prepared sauces