Many supermarkets now carry premixed jerk seasoning in the spice section.
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If you add in some Scotch Bonnet peppers, you'll get the right heat factor. Just BE CAREFUL! The first time I used Scotch Bonnets I made the mistake of rubbing my nose and mouth. Even after scrubbing my hands with soap and water for minutes, the oils were still there. I ended up dunking my face in milk and wearing gloves the rest of the night (to be safe!...needless to say, I looked ridiculous!! Good thing I was cooking alone.). Lesson: WEAR GLOVES when working with Scotch Bonnets. ;)
This was pretty tasty, but not very hot, as jerk should be. I even doubled the peppers and didn't seed them. I used boneless chicken breasts instead of bone-in pieces and cooked them accordingly.