Traditional Jamaican Jerk Seasoning, Hot & Spicy, 10 oz

first cook with this I used way too much and marinaded my chicken in it for like 24 hours...lol yeah....that was not good for me. to hot to even eat. I have found it best to use sparingly , still marinade with it but add a little olive oil and some lime juice, apply it pretty thinly under and over the chicken skin and thats good, you dont need it to be completely slathered thick in the stuff. really to me this makes it even more worth the price because it goes a long way. first cook I used like half a bottle for 6 chicken thighs .......now I use like two tablespoons max for the same amount of chicken and some of that actually gets dabbed on towards the end of the cook when I am in the last minute or two of searing . for me that is perfect.

Nice. If you like some "heat", this brings a goodly amount. But it's not just heat for heat's sake, it packs a punch of flavor. I put it generously on some top serloin steaks. A nice lean 8 ounce cut into 3/4 inch cubes for kabobs. Used one bottle for all 24 oz of steak (3 steaks). They were fully thawed, and left some myogloben in with it. This thinned the paste and greatly enhanced the absorption. I suggest putting this on partially thawed or frozen red meat to use the iron to increase absorption. Haven used it on chicken, and I suspect the lack of myoglobin might not make this process as successful. But it will still work the usual way. Marinade, let thaw, cook, serve.

LOVE walkerswood products. no leakage or breakage. good spicy heat. not too salty. great value

Great on your meat when seasoning give it a nice spicy flavor

I was craving jerk chicken and figured I would give this a try. I made grilled boneless chicken thighs with it and let the seasoning sit overnight in a Ziploc bag as per the instructions. Friends and family love this chicken! It is fairly spicy, and not for the faint of heart, but not overpowering and I really enjoyed the heat. I serve it with Goya black bean soup (with sauteed yellow onions and a 1/2 tbspn Tony Chachere's Creole seasoning added per can) over jasmine rice, and a different veggie each time. The meal is always a huge hit and gets lots of compliments.

I purchased the Walkerswood Traditional Jamaican Jerk Seasoning because I was looking for a good jerk seasoning to make barbecue jerk chicken wings. After doing some research, this brand kept coming up as highly recommended, so I decided to give it a try. Since I enjoy spicy foods, I went with the hot & spicy version, and it definitely delivers on heat and flavor. The seasoning has a bold, authentic taste that works really well on different foods. So far, I’ve used it on chicken and even meatballs, and both turned out delicious. If you enjoy spicy food like I do, you will probably love this seasoning. The flavor is rich and well-balanced without tasting bland or watered down. I’ve enjoyed this version so much that I plan on trying the mild version as well just to compare the flavors. I would definitely recommend this to anyone looking for a flavorful jerk seasoning with a nice kick.

Very pleased

I got this for my son , but it's real good we wanna spy, she'll bait.It's a great taste.I don't like mine too hot but my son door to do I like a mouth but it's still good

When is says hot they are not kidding Next time ill put less on It’s really tasty I think I would buy this again

I got this jerk marinade to do some jerk pork. It is very hot to me but I’m not a big heat person. The flavor is great, I’ve never been to Jamaica but I wouldn’t be disappointed if the jerk there tasted the same. You only need a little bit to marinade a lot of meat so the one jar should last you awhile.

Absolutely lush, best jerk seasoning I've had in a long time, good traditional Jamaican recipe, marinade overnight you don't need to put a lot on ,BBQ or just roast in the oven superb flavour. Definitely recommend.

My favourite jerk seasoning

Really authentic jerk flavour. It’s spicy, but not too spicy exactly what I was looking for. Adds a great kick without overpowering the food. Works well on chicken and fish.