Trim the excess skin and fat off chicken pieces, dust generously with the Jamaican Jerk Dry Rub, allow it to marinate for a couple hours (or go directly onto your grill), then grill as you’d normally do. Circling back on my comment above about dried thyme… while I’m no fan of it, fresh thyme out of my garden is my JAM!
The other common spices besides the scotch bonnet peppers used to make this Caribbean jerk seasoning include: 1 Allspice seeds (aka Pimento) is another very important spice in the jerk seasoning 2 Black Pepper 3 Nutmeg 4 Cinnamon 5 Thyme 6 Onion Powder 7 Garlic Powder More ...
This is a great Jamaican Rub recipe that is nice with poultry and pork. You can adjust the spicyness by increasing or decreasing the amount or type of crushed peppers. For a "not so hot" rub, use crushed red peppers. For a "really hot" rub, use dried scotch bonnet peppers.
Jamaican Jerk Chicken is an easy recipe to keep low carb. In order to keep the carbs as low as possible, the main alteration I make from a traditional jerk chicken recipe is to omit the sugar and use a little bit of keto sweetener instead! It truly couldn’t be any easier.