This is yet another spice blend that has significantly influenced our cooking over the past couple years. We use it most frequently for our Jerk Chicken Tacos which I will post soon. But I’ve also used it on pork tenderloin over a fresh salad. I love the use of cinnamon and other typically sweet spices in savory dishes. It creates the perfect balance and pairs perfectly with bright, acidic flavors like lime juice and vinegar. We always top off our jerk chicken tacos with some sort of slaw with a season fruit, my favorite of which is a cabbage and nectarine variation.
Whenever we make our famous tacos we put the dry rub on chicken tenders which cook super quickly and stay nice and moist. I usually put the leftover chicken on top of the slaw and add some pecans for a great day-after meal.
The Recipe (from a blog called Mix It Up Cook Book, just with extra cayenne!):
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Jamaica Pen Publishers 
Using cinnamon and other warm spices in a savory jerk rub is such an underappreciated technique, and you nailed it by pointing out how well it pairs with bright acidic elements like lime. The idea of serving leftover jerk chicken over slaw with pecans on top sounds like a genuinely specail next-day meal. Jerk seasoning is one of those flavor profiles that never gets old, it always surprises you a little. Excited to see the full jerk chicken taco recipe when you post it!
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