Jerk chicken is probably the best known Jamaican dish to have been exported from the island. Jamaican cuisine is inspired in part by the influences of Spanish, French, East Indian, Dutch, Chinese, British, West African, and Portuguese immigrants. With this inspiration, we have formulated the delicious Champion Jamaican Jerk Seasoning.
The word “jerk” itself comes from indigenous people known as the Quechua, who primarily lived in the Andes and South American Highlands before the Inca Empire expanded. While there are many dialects and variations spoken in the Quechua areas, the unanimous word for “jerk” in Quechua is “charqui,” which means jerked/dried meat.
While the origins of the word “jerk” derive from that of indigenous South Americans, modern jerk originates off the northern coast of Jamaica, known as Boston Beach.
Roadside stands officially started trending in the 1930s, where they served jerk in a trendy and flavorful manner. This trendiness made jerk a popular style of cuisine. In fact, if you were to go to Jamaica today, you’d find stands like these still thriving across the entire island! The actual art of jerk cooking was documented in 1698 when a French priest first described the process of creating a jerk pit from forked sticks with a grill made from allspice trees (pimento wood). An entire pig was stuffed with salt, lime juice, and pimento (allspice berries).
Today, jerk cooking can be done in various ways, making the Champion Jamaican Jerk Seasoning that we distribute a versatile and exciting new cooking experience for your household. So, if you’re looking to experience the perfect, Jamaican cuisine in the comfort of your own cooking environment, then the Champion Jamaican Jerk Seasoning is exactly what you need! Now you, too, can add a dash of heavenly Caribbean flavor to beef, chicken, fish, pork, seafood, and vegetables. This exotic blend is a spicy, aromatic way to incorporate Jamaican flavors into dishes that would otherwise be bland.
As with most seasonings on the market, no two jerk seasonings are alike; however, the seasoning we distribute goes above and beyond the usual differences between seasonings. Almost all other jerk seasonings that can be found on the market have salt in the top few ingredients. If you love salt, this might make you think highly of the product, but salt actually lessens the value of the product without necessarily lessening the price. The Champion Jamaican Jerk Seasoning is top quality and well worth your investment because it is completely salt-free. This is great for those watching their salt intake, or for those who like to add salt to taste.
Many of the ingredients are native to the island’s lush and green landscape, making it the utmost authentic seasoning on the market. Hand-blended from onion, coriander, garlic, ginger, brown sugar, black pepper, allspice, cinnamon, thyme, nutmeg, scotch bonnet, clove, and chives, you will be amazed by the flavors this seasoning has to offer.
Our manufacturers recommend using their jerk in as traditional of a fashion as possible.
Traditional Jamaican jerk has a unique method involving the slow cooking of pork, although goat, beef, seafood, or chicken are modern options for seasoning in the traditional way, too. They also recommend using 1 tablespoon of mix per pound of meat. Coat the meat and rub it in, making sure to cover both sides of the meat evenly. Once this is done, wash your hands and place the meat in a re-sealable plastic bag. Place in the refrigerator for at least two hours. For best results, maximize the marinade process by leaving it in the refrigerator for up to 8 hours before grilling.
If you’re looking for the most authentic Jamaican jerk and want to go all out in what you bring to the table, then it is important to adhere to the traditional method in which the jerk is prepared. It is authentically grilled in an open pit that is lined with rocks, with a green wood for burning that comes from allspice (or pimento) trees. These trees are indigenous to the Caribbean and will make your jerk taste exotic. Wait for the fire to be reduced to burning embers, then wrap the meat in either tree leaves (the authentic method), or foil (the modern option), and place directly onto the burning coals. Lastly, it is covered with embers and then slow cooked for a good 6- 9 hours.
Jamaican Jerk Seasoning Heat
The Champion Jamaican Jerk Seasoning has a very powerful heat to it, so if you’re a lover of spicy dishes, this rub will not disappoint. You can use it in everyday cooking because of its diverse flavors, or you can use its unique flavors for a grilling celebration. While you can use it as a Jamaican jerk rub, you can also choose to sprinkle it on any kind of meat or vegetable of choice before grilling, roasting, smoking, or baking for a simple yet unique meal.
A final, yet note-worthy, recommendation by the manufacturers of the Champion Jamaican Jerk Seasoning is a delicious jerk marinade mix that you can make with easy, household ingredients. Make your very own Jamaican jerk marinade by combining 1/4 of a cup of orange juice, 1/4th of a cup of apple cider vinegar, 2 tbsp of soy sauce, 2 tbsp of lime juice, 2 tbsp of olive oil, followed by 1/2 a cup of the seasoning. This marinade will cover roughly 3 to 4 pounds of chicken, so you’ll need more if you plan on having a big meal. They suggest marinating the meat in the fridge for a minimum of 3 hours and up to 24 hours. Let sit at room temperature for 40 minutes before cooking or grilling.
Did you enjoy this seasoning and want more ways to liven up your kitchen? Check out other seasonings we have in stock, such as the Champion Italian Seasoning, Champion Habanero Mango Chicken Rub, and Champion Jalapeño Seasoning Salt, to increase your library of possible recipes!