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DA MALAT Jamaican Jerk Seasoning has that classic Carribbean flavour and a spice kick that adds just the right amount of heat without overpowering the meat of fish it's added to.

The origins of this recipe can be traced back to West Africa but over time, Jamaicans have replaced some ingredients with allspice, cinnamon and Thyme and transformed the African recipe into one they can proudly call their own.

DA MALAT Jamaican Jerk Seasoning is perfect for fish and meat slow cooked on covered BBQ's or traditional smokers. The recipe below is just one example of what you can achieve with DA MALAT's Jamaican Jerk Seasoning.

Jamaican Chicken

1kg chicken pieces on the bone

15g DA MALAT Jamaican Jerk Seasoning

3 x Tbsp pure honey

1 x lime


Mix the DA MALAT Jamaican Jerk Seasoning and honey in a bowl and coat the chicken pieces. Place the coated chicken pieces in a bowl and cover with food wrap. Put the bowl in the fridge until 15 minutes before cooking.

Remove the bowl from the fridge and leave to stand for 15 minutes. Place the coated chicken onto the BBQ or smoker and cover with the lid. Cook slowly, turning the chicken a couple of times during the cooking process.

Serve with rice spiced with DA MALAT Portuguese Piri Piri Seasoning, fresh salad and slices of lime.


Roasted Chicken
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