Open Range Jamaican Jerk Seasoning

Island heat, cowboy soul.

A real Jamaican jerk built on warm allspice, thyme, ginger, and fiery Scotch bonnet — with smoked paprika, brown sugar, and a shot of coffee for deep, smoky backbone. Sweet, hot, and aromatic.

Pick your heat: Medium for bold-and-balanced, Hot for the real Scotch-bonnet kick.

Wet marinade: For every ¼ cup of jerk, whisk in ½ cup water, ¼ cup olive oil, 2 tbsp lime juice, 2 tbsp orange juice, and 1 tbsp vinegar. Marinate chicken or pork 4–24 hours, then grill.

Great on: chicken, pork, shrimp, and grilled pineapple.

Ingredients: Smoked Paprika, Garlic, Onion, Thyme, Allspice, Ginger, Cinnamon, Nutmeg, Scotch Bonnet, Pepper, Coffee, Brown Sugar, Kosher Salt

Coffee, cowboys, and the islands. Taste the legacy.