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Jerk Seasoning
$10.95
A warm Caribbean blend of fragrant herbs and spices with balanced heat from Scotch Bonnet peppers. Finished with coconut sugar and Himalayan salt for a savory-sweet flavor. Perfect for chicken, pork, seafood, tofu and vegetables. Use it for grilling, roasting, baking or pan searing, or add it to marinades, sauces, rice and beans for a bold Caribbean-inspired flavor.
Each custom blended bottle combines carefully balanced herbs and spices with Scotch Bonnet pepper, coconut sugar and Himalayan salt for rich flavor with just the right amount of heat.
Ingredients: Allspice, Onion Powder, Garlic Powder, Paprika, Coconut Sugar, Himalayan Salt, Scotch Bonnet Pepper, Spices.
Nutrition: 5 calories per 1/2 tsp serving; 65 mg sodium.
2.0 oz. (56g)
Jerk Chicken
1 lb. Boneless/Skinless Chicken Thighs
2 Tablespoons Lime Juice
2 Tablespoons Extra Virgin Olive Oil
Mick’s Gourmet Jerk Seasoning
Place chicken thighs in a bowl or shallow dish. Add lime juice and olive oil, turning chicken to coat.
Season both sides generously and evenly with Mick’s Gourmet Jerk Seasoning.
Cover and marinate in the refrigerator for 1 hour.
Cook chicken using your preferred method:
- Grill: Cook over medium-high heat, turning once, until the internal temperature reaches 165°F.
- Stovetop: Sauté in a lightly oiled skillet over medium heat, turning as needed, until cooked through and the internal temperature reaches 165°F.
- Oven: Bake until the chicken reaches an internal temperature of 165°F.
Let rest for a few minutes before serving.
Serving idea: Pair with rice and beans, grilled peppers, lime wedges, and grilled pineapple.
Seared Jerk Ahi Tuna
2 Ahi Tuna Steaks, 6–8 oz. each
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Lime Juice
Mick’s Gourmet Jerk Seasoning
Pat tuna steaks dry with paper towels.
Lightly coat both sides with olive oil and lime juice. Season generously with Mick’s Gourmet Jerk Seasoning, pressing the seasoning gently onto the tuna.
Heat a heavy skillet over high heat until very hot. Add a small amount of oil.
Sear tuna for approximately 1–2 minutes per side for a deeply browned crust and rare center, or continue cooking to your preferred doneness. For fully cooked fish, cook to an internal temperature of 145°F.
Remove from pan and allow to rest briefly before slicing.
Serving idea: Serve with coconut rice, cucumber salad, grilled pineapple salsa and fresh lime.
Jerk Tofu
1 lb. Extra-Firm Tofu
2 Tablespoons Lime Juice
2 Tablespoons Extra Virgin Olive Oil
Mick’s Gourmet Jerk Seasoning
Drain tofu and press well to remove excess moisture. Cut into thick slices or large cubes.
Combine lime juice and olive oil. Coat tofu lightly on all sides, then season generously and evenly with Mick’s Gourmet Jerk Seasoning.
Cover and marinate in the refrigerator for 30–60 minutes.
Cook using your preferred method:
- Skillet: Sauté over medium-high heat in a lightly oiled skillet until browned and crisp on each side.
- Grill: Grill over medium-high heat until well browned, turning carefully.
- Oven: Bake at 425°F until browned and slightly crisp, turning once during cooking.
Serving idea: Serve with coconut or jasmine rice, colorful slaw, grilled pineapple and fresh lime.
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