Jamaican Jerk Seasoning

Storage should be in cool (< 21 C or 70 F), dry (< 60% r.h.) area to provide a maximum shelf life without appreciable loss of flavor or functional characteristics.

Ingredients: Spices (paprika), Salt, Dehydrated vegetables (garlic, chive).

Prepared in Canada

All you need:
- Jamaican Jerk Seasoning (included)
- 45 ml (3 tbsp) lemon juice
- 45 ml (3 tbsp) Olive oil
- 4 medium chicken breasts or pieces of leg/thigh
- 30 ml ( 2 tbsp) oil to sear the chicken

All you do: In a small bowl combine the Jerk seasoning, lemon juice and olive oil. Rub the Jerk mixture evenly over the chicken breasts, leave for 15 mins in the fridge, even better if left for a few hours. Pre heat the oven to 400ºF (200ºC). In a large skillet heat the oil over Med-High heat, sear the marinated chicken for a couple of minutes until browned. Do not let skillet get too hot to burn the oil or cause smoke. Transfer the browned chicken to the pre heated oven in a baking dish, allow to cook until the internal temp reaches 165ºF (75ºC) approx. 15 to 20 mins. Remove from the heat and serve. Also great when grilled on a BBQ. Enjoy with a side dish of rice and peas.

Alternate recipe, Jamaican jerk salmon: Preheat oven to 425ºF (220ºC). In a small bowl combine the entire pouch of Jerk seasoning, 45ml (3 tbsp) of lemon juice and 45ml (3 tbsp) of olive oil. Rub the jerk mixture on 1 salmon fillet, skin side down. Place the salmon on a baking sheet lined with tin foil. Bake in the oven for 10-12 minutes.