Dry Jerk Rub for Poultry

Dry Jerk Rub
Sabrina S. Baksh/Regarding BBQ, Inc.
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: about 1 cup (1-2 servings)

If you enjoy Caribbean flavors then this is the perfect "Jerk" rub for you. The mixture of herbs and spices adds a nice kick to chicken. You can also use this rub on pork, fish and shrimp.

What You'll Need

  • 2 tablespoons onion flakes
  • 2 tablespoons onion powder
  • 4 teaspoons thyme
  • 4 teaspoons sugar
  • 4 teaspoons chives (dried)
  • 4 teaspoons salt
  • 2 teaspoons ground allspice
  • 2 teaspoons black pepper
  • 2 teaspoons cayenne
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon

How to Make It

  1. Mix all ingredients together.
  2. Store in an airtight container in a cool, dark place. This rub will last up to six months if stored properly.
  3. To use, simply coat meat thoroughly with a liberal amount of rub mixture.
  4. Grill or bake as directed.
Nutritional Guidelines (per serving)
88 Calories
1g Fat
21g Carbs
2g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)