Can anyone share an easy Jerk seasoning recipe?!

You can make the Jerk Seasoning a day a head.


3 tablespoons dark rum
2 tablespoons water
1/2 cup malt vinegar
10 green onions, chopped
4 garlic cloves, peeled, chopped
2 tablespoons dried thyme
2 Scotch bonnet chiles or habanero chiles with seeds, chopped
2 tablespoons vegetable oil
4 teaspoons ground allspice
4 teaspoons ground ginger
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dark brown sugar
1 cup ketchup
3 tablespoons soy sauce

2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry
1/2 cup fresh lime juice
Boil rum and 2 tablespoons water in small saucepan for 3 minutes.

Transfer rum mixture to blender; add vinegar and next 12 ingredients and blend until almost smooth. Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)

Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)

Preheat oven to 350°F or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.

Cut each chicken half into pieces and serve with sauce.
Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 350°F or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.
Cut each chicken half into pieces and serve with sauce.

Jerk Seasoning
2 tablespoons dried minced onion
2 1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
Directions
1.In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.

In most case the Jerk seasoning or marinade is used like you said, it can be liquified in a blender/food processor with some garlic, ginger, green or white onions and some lime juice.

Seasonings wise take salt, pepper, allspice, thyme, mustard powder, paprika, if you like hot spices add some cayenne pepper or chili flakes, garlic and onion powder (not salt), I add some cumin and coriander powder.

When I was a chef and worked in Jamaica we made this by the ton, and the street vendors or Jerk Shacks did there's a wet marinade, when marinating meat make slits into in, so the flavours get right to the bone, if you blend in a blender and are really adventurous try a scotch bonnet pepper for extra fire

your ingredients for jerk marinade... 1 cup chopped onions, 1 pc red chile minced,1 tbsp. soy sauce, 2 tbsp. lime juice, 1 tbsp. vinegar, 1/4 cup vegetable oil, 1 tbsp. brown sugar, 1/2 tsp. minced garlic, 1 tsp. salt,1 tsp dried thyme, 1'/2 tsp. ground cinnamon, 1pc bayleaf......Mix all ingredients in a bowl.blend in a food processor until well combined.Best for chicken,spareribs.