Dry Jerk Rub for Poultry

Dry Jerk Rub
Sabrina S. Baksh/Regarding BBQ, Inc.
  • 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. Store in an airtight container in a cool, dark place. This rub will last up to six months if stored properly.

2. To use, simply coat meat thoroughly with a liberal amount of rub mixture. Grill or bake as directed. 

Nutritional Guidelines (per serving)
Calories 88
Total Fat 1 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 4,659 mg
Carbohydrates 21 g
Dietary Fiber 4 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)