Zoë Jamaican Jerk Spice Rub Kit

Zoë rub kits are truly unique and like no other Rub you have ever tried. We have paired one of our amazing infused oil with a special recipe spice rub that is universal and can be used on any meat, poultry, fish, grilled veggies and where ever else your imagination takes you. Zoë Jamaican Jerk Rub hits you with notes of authentic Jamaican Flavors, herbs and spices. Get that island taste that you love by drizzling our chili infused extra virgin olive oil and rubbing it with that unique blend of spices. Zoë spice rub kits adds extraordinary taste to everything they touch.

kit Contains: 1 x 100ml Zoë chili infused Extra Vergin Olive Oil

1 x 50g Bag Zoë signiture Jerk Seasoning

Pairing Suggestions for the Zoë Jamaican Jerk Rub Kit

The Zoë Jamaican Jerk Rub Kit contains a bottle of Chili Infused Olive Oil and a Unique Jerk Seasoning, creating a versatile and flavor-packed combination.

Pairing Ideas:

1. Grilled Proteins:
   • Use the jerk seasoning to marinate chicken, pork, shrimp, or even tofu. Finish with a drizzle of the chili-infused olive oil for an extra layer of heat.
2. Vegetables:
   • Toss carrots, sweet potatoes, or cauliflower with chili olive oil and sprinkle jerk seasoning before roasting.
3. Rice and Grain Bowls:
   • Add jerk-seasoned grilled chicken or shrimp to a bowl of coconut rice or quinoa. Top with fresh mango salsa for a tropical twist.
4. Appetizers:
   • Brush flatbreads with chili olive oil, sprinkle with jerk seasoning, and bake. Serve with dips like hummus or tzatziki.
5. Salads:
   • Make a spicy vinaigrette by blending chili olive oil, lime juice, and a pinch of jerk seasoning. Use it to dress mixed greens or slaw.

Recipe:

Zoë Jamaican Jerk Chicken Recipe

Ingredients:

• 4 chicken thighs (bone-in, skin-on preferred)
• 3 tbsp Zoë Jerk Seasoning
• 2 tbsp Zoë Chili Infused Olive Oil
• 1 tbsp soy sauce
• 2 tbsp fresh lime juice
• 2 cloves garlic, minced
• 1 tsp brown sugar (optional, for a touch of sweetness)

Instructions:

1. Prepare the Marinade:
   • In a bowl, combine Zoë Jerk Seasoning, Zoë Chili Infused Olive Oil, soy sauce, lime juice, minced garlic, and brown sugar (if using). Mix until smooth.
2. Marinate the Chicken:
   • Rub the marinade generously over the chicken, ensuring it’s well-coated. Let it marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavor.
3. Grill or Bake the Chicken:
   • Grilling: Preheat your grill to medium-high heat. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
   • Baking: Preheat your oven to 400°F (200°C). Place the chicken on a lined baking sheet and bake for 25-30 minutes, then broil for 2-3 minutes to crisp the skin.
4. Serve:
   • Serve the jerk chicken with coconut rice, grilled plantains, or a refreshing mango and cucumber salad. Drizzle with a touch of Zoë Chili Infused Olive Oil for extra heat.

Recipe:

Zoë Jerk Salmon with Jamaican Dirty Rice and Spicy Slaw

This version enhances the spicy slaw with both the tangy sweetness of Zoë Mango White Balsamic Vinegar and the subtle heat of Zoë Spicy Maple Syrup, creating a perfect balance of flavors.

Ingredients

For the Jerk Salmon:

• 4 salmon fillets (6 oz each, skin on or off based on preference)
• 2 tbsp Zoë Jerk Seasoning
• 2 tbsp Zoë Chili Infused Olive Oil
• 1 tbsp Zoë Spicy Maple Syrup
• Juice of 1 lime

For the Jamaican Dirty Rice:

• 1 cup long-grain rice (like basmati or jasmine)
• 2 tbsp Zoë Chili Infused Olive Oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 bell pepper (red or green), diced
• 1/2 cup cooked kidney beans or black beans (drained and rinsed)
• 1 tsp smoked paprika
• 1 tsp thyme (dried or fresh)
• 1/4 cup coconut milk (optional, for added richness)
• 2 cups chicken or vegetable broth
• Salt and pepper to taste

For the Spicy Slaw:

• 2 cups shredded cabbage (red, green, or a mix)
• 1/2 cup shredded carrots
• 1/2 red bell pepper, thinly sliced
• 1 small jalapeño, finely chopped (adjust to heat preference)
• 2 tbsp Zoë Chili Infused Olive Oil
• 2 tbsp Zoë Mango White Balsamic Vinegar
• 1 tbsp Zoë Spicy Maple Syrup
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions

1. Prepare the Jerk Salmon:

1. In a small bowl, mix Zoë Jerk Seasoning, Zoë Chili Infused Olive Oil, Zoë Spicy Maple Syrup, and lime juice to form a paste.
2. Rub the paste generously over the salmon fillets, ensuring all sides are coated. Let marinate for 20-30 minutes in the fridge.
3. Preheat your grill, oven, or stovetop skillet to medium-high heat. Cook the salmon:
   • Grill: 3-4 minutes per side until slightly charred and flaky.
   • Oven: Bake at 400°F (200°C) for 12-15 minutes.
   • Skillet: Sear for 3-4 minutes per side in a hot, oiled pan.

2. Make the Jamaican Dirty Rice:

1. Heat Zoë Chili Infused Olive Oil in a saucepan over medium heat. Sauté onion, garlic, and bell pepper until softened.
2. Stir in the rice, thyme, smoked paprika, and beans. Toast the rice for 1-2 minutes.
3. Add coconut milk (if using) and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and liquid is absorbed.
4. Fluff with a fork, season with salt and pepper, and keep warm.

3. Prepare the Spicy Slaw:

1. In a large bowl, combine shredded cabbage, carrots, bell pepper, and jalapeño.
2. In a small bowl, whisk together Zoë Chili Infused Olive Oil, Zoë Mango White Balsamic Vinegar, Zoë Spicy Maple Syrup, lime juice, salt, and pepper. Pour over the slaw and toss to coat. Adjust seasoning as needed.

4. Assemble and Serve:

• Plate the Jamaican dirty rice as the base, place the jerk salmon on top, and serve alongside a generous portion of spicy slaw. Garnish with lime wedges or fresh herbs like cilantro if desired.

Adding Zoë Spicy Maple Syrup to the slaw introduces a touch of heat and sweetness, harmonizing beautifully with the tangy balsamic and fresh crunch of the vegetables. It’s a vibrant dish bursting with bold and balanced flavors!