Jamaican Jerk Rub

Ingredients & ratio

tsp = teaspoon / cucchiaino · tbsp = tablespoon / cucchiaio

The allspice (pimento berry) is the unmistakable signature of jerk — do not substitute

Preparation

1. Combine all spices in a bowl and mix well.
2. Score the chicken skin lightly with a knife (3–4 cuts per piece) so the rub penetrates.
3. Apply generously on all surfaces of the cold chicken from the fridge.
4. Rest in the fridge uncovered overnight (8–12 hours) for maximum flavor.
5. Cook straight from cold.

Notes

Authentic jerk uses whole Scotch bonnet peppers in a wet paste. This dry rub version is practical for the pit. The allspice berry (pimento) is non-negotiable — it defines the style.