Jerk

Jerk is Jamaica's gift to the barbecue: warm spice, a slap of chilli heat, herbs and plenty of smoke. Whether you're after a dry jerk rub for thighs on the grill or a wet jerk marinade to soak a whole chook overnight, it's all here. Jerk seasoning and Caribbean blends from Atomic Chicken, Little Brixton, Elk Creek, Coast N Smoke and Emus Rub. Every product page shows its Hub Heat rating out of 11, so pick your fire.

What is jerk seasoning?

Jerk seasoning is a Jamaican spice blend traditionally built around allspice, known in Jamaica as pimento, and Scotch bonnet chilli, usually with thyme, spring onion and garlic. It's used as a dry rub or a wet marinade, most famously on chicken and pork cooked over smoky coals.

Jerk rub or jerk marinade?

Both get you to great jerk chicken, they just take different roads.

Dry jerk rubs are easy. Shake them on, cook, done. They build a spiced crust and suit grilled thighs, wings, pork chops and fish. Try Atomic Chicken's Jamaican Jerk Seasoning Rub, Coast N Smoke's Drop-In Jerk Rub, Elk Creek's One Love Spice Island Jerk Rub or Emus Rub's Jerk Rub.

Wet jerk marinades soak in deeper. Coat the meat, leave it in the fridge for a few hours or overnight, then cook. Little Brixton's Jerk Marinade is made for exactly that.

How to cook jerk chicken on the barbecue

• Use bone-in thighs and drumsticks or a butterflied chook. They stay juicy and take the spice well.
• Slash the meat a few times so the jerk seasoning or marinade gets in deep.
• Season the night before for the strongest flavour.
• Cook over indirect heat with a bit of smoke, then finish over direct heat to char the edges.
• Cook to at least 75°C in the thickest part, then rest.

Grilling over smoke is the heart of real jerk. Our guide to matching the wood to the meat will help you pick a smoking wood, and there's more in our BBQ woods range.

Beyond chicken

Jerk works on pork shoulder, ribs, prawns, fish, corn on the cob, sweet potato and even cauliflower steaks. It's a natural fit for wings too.

Finish it with heat

Want more fire on the plate? Heavenly Hell's Fire Of The Phoenix Caribbean Rum Hot Sauce sits right at home next to a plate of jerk. Browse more in our hot sauce range.

Jerk for the whole crew

Can't pick one? Little Brixton's Jamaican Trio Bundle covers the bases, and our own Big Jerk Energy gift pack makes a solid present for the jerk lover in your life. See more in BBQ gift packs, or check out chicken rubs and Cajun seasonings for other bold, spiced styles.

Frequently asked questions

What's the best jerk seasoning?

It depends on how you cook and how much heat you want. A dry jerk rub like Atomic Chicken's Jamaican Jerk Seasoning Rub suits quick grilling, while a wet jerk marinade like Little Brixton's suits an overnight soak. Check each product page's Hub Heat rating to find the fire level you're after.

What's the difference between jerk seasoning and jerk marinade?

Jerk seasoning is a dry spice blend you shake on, while jerk marinade is a wet paste or liquid you coat the meat in and leave to soak. Dry rubs are quicker and build a spiced crust. Marinades take longer but push flavour deeper into the meat, which suits whole chickens and pork.

How long should I marinate jerk chicken?

Marinate jerk chicken for at least a few hours, and ideally overnight in the fridge. A longer soak lets the spice and chilli work further into the meat, especially if you slash the skin first. Keep the chicken covered and refrigerated the whole time, and discard any leftover marinade that touched raw meat.

Is jerk seasoning spicy?

Traditional jerk usually has a real chilli kick, because it's built around Scotch bonnet chilli. How hot a particular jerk seasoning is varies a lot from maker to maker, with some mild and some fiery. Check the Hub Heat rating on each product page before you buy to find the right level.

What can I use jerk seasoning on besides chicken?

Jerk seasoning works on pork, ribs, prawns, fish, lamb and plenty of veg. Try it on pork shoulder, grilled prawn skewers, corn on the cob, sweet potato wedges or cauliflower steaks. The warm spice and chilli suit anything that takes well to smoke and char, so it's worth experimenting.