“If you want to try a Jamaican Jerk Rub recipe from scratch that will blow your mind, then read on! This recipe is for you.
This Jamaican Jerk Spice Paste is fragrant and dresses up your average chicken or pork. There really is no comparison for making this fragrant rub from scratch versus using a store-bought rub. Trust me!
I discovered Jamaican food when I first moved to the greater Miami area back in 2008 and was mesmerized by melting pot of flavors in South Florida. Miami has an array of cultures based on its proximity to the islands and Latin America and it definitely heightened my senses to new ways of cooking, including my favorite cuisine- “Floribbean,” which can be seen in many of my recipes on GrillGirl.com. I fell in love with Jamaican Jerk flavors back then and have been honing my skills since ever since. This spice paste is fragrant and intoxicating and works on chicken and pork. Try it on ribs and it will equally blow your mind.” – Robyn Lindars
Notes: “Spatchcocked” is really just a funny way of saying grilled butterflied chicken. Much like you need to butterfly a Cornish game hen (which is a small chicken) so it will lay flat on the grill, you need to do the same with a whole chicken. Removing the backbone allows the bird to lay flat so the bird can cook more evenly on the grill.
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