I remember the first time I had jerk chicken – I was actually in Bermuda. I found a small restaurant that was owned and operated by Jamaicans. The first thing I tasted was something I’d describe as “sweet peppered flavor,” and then moments later – heat! I’m not a huge fan of heat in recipes because I tend to savor each bite and for me, that’s hard to do when your tongue is on fire. But a little heat in recipes is definitely ok.
I’ve created and recreated my own jerk rub so many times that I think I finally found a spice formula that works. It’s not only good for chicken or beef, but also fresh vegetables and tofu. Add heat according to your liking and preferences.
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