Jerk is Jamaica's great contribution to the barbecue, and thyme is the surprise at the heart of it — more herb than most people expect, sitting under the allspice and the heat.
Rub it hard into chicken thighs or pork shoulder, leave it overnight if you can, then cook it slowly over coals until the edges char. Add a little oil and vinegar and it becomes a wet marinade.
Ingredients: Thyme, Smoked Paprika, All Spice, Cumin, Cinnamon, Chilli, Nutmeg
80gm
NO FILLERS, NO SALT, NO SUGAR - JUST PURE HERBS AND SPICES
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