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)
Nutritional Guidelines (per serving)
88 Calories
1g Fat
21g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: about 1 cup (1-2 servings)
Amount per serving
Calories 88
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 4659mg 203%
Total Carbohydrate 21g 8%
Dietary Fiber 4g 15%
Protein 2g
Calcium 115mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Steps 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.