Make your own Jamaican jerk seasoning spice blend at home with this easy recipe, filled with loads of piquant and aromatic spices.
Don't you love a good jerk seasoning? Jerk cooking originated in Jamaica and you'll get all those wonderful Caribbean flavors when you cook with these spices. It is traditionally used with chicken, but it works great over shrimp and other seafood. I'm not very picky in how I use it.
When I want jerk spice, I want some spice! With these flavors, it can work with any protein of your preference. Tofu, anyone? Why not? It also works on vegetables, like grilled corn on the cob. Vegetables love a good spice rub.
There are quite a lot of seasonings that go into this jerk seasoning - fifteen, to be specific, with my personal blend. You can easily buy some from the grocery store or your favorite online spice shop, but I like to make mine at home.
It is so much better when you make it at home, as you can control everything that goes into it.
Why Homemade Jerk Seasoning is Better
First, I can emphasize certain ingredients over others. Want less clove? No problem. A bit more allspice? Go for it!
Secondly, I can easily slip in a few (or more!) dashes of a superhot blend that I've recently dehydrated. Consider this! A Jamaican Jerk Seasoning blend with a half teaspoon of Moruga or Reaper powder? Oh yeah, some extra heat for me. So happy! Consider the addition of the Scotch Bonnet or habanero, something more local to Jamaica.
But whatever works for you!
Let's talk about how we make it, shall we?
What Ingredients Go Into Jamaican Jerk Seasoning?
Here is a list of the ingredients you will need:
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons cayenne pepper
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons dried thyme (or use 1 teaspoon ground thyme)
- 2 teaspoons sugar (or use brown sugar)
- 1 teaspoon ground allspice
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1/2 teaspoon hot pepper flakes
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1/4 teaspoon ground cumin
Making the Blend
Once you've gathered up your ingredients, add all of them to a small mixing bowl.
Mix it all together evenly. Make sure it is nicely uniform.
BOOM! DONE! You now have your own homemade Jamaican jerk seasoning blend. Have at it!
Store in an airtight container. Use as needed.
Make it Your Own
As mentioned above, I like to sometimes slip in some spicier chili powders into the mix. Ghost pepper powder is probably a favorite. Not a lot, mind you. Just a pinch or so to bring up the heat for me. If you can get scotch bonnet powder, that would be awesome.
I like to dehydrate my own scotch bonnet peppers, then grind them into a powder for this recipe.
You can easily adjust the ratios to make it your own personal blend, though. Bump the garlic, double the cayenne, cut back on the onion, dial back on the sugar or use brown sugar instead.
Whatever you prefer!
It's your blend now. This is my favorite jerk seasoning recipe. One of the best spice blends out there.
Why is it Called "Jerk"?
Jerk is the term used for the style of original Jamaican cooking, which is poking holes into meat so it can be permeated with more flavor. This is called "jerking".
"Jerk" became associated with the particular spice rub used to spice up those meats, and the name stands today. Jerk can refer to jerk spice blends, jerk marinade, and the cooking technique in general.
What is a Good Substitute for Jerk Seasoning?
There really is no good direct substitute for jerk seasoning. If you are unable to find a Jamaican or Caribbean jerk blend at your local grocery store, your best bet is to make it yourself using this recipe.
However, if you are unable to find certain specific ingredients, try to get as close as possible with what you are able to obtain.
Or, try taking a Cajun Seasoning or Creole Seasoning blend and add the following ingredients: Brown Sugar, Nutmeg, Cinnamon, Clove, Allspice. That might get you fairly close.
Try it Out on These Recipes
- Jamaican Jerk Chicken Recipe
- Grilled Jamaican Jerk Chicken Wings
- Jerk Salmon
- Jamaican Jerk Marinade
- Rasta Pasta with Shrimp
- Jerk Rubbed Grilled Corn on the Cob
- Jamaican Rice and Peas
Check Out Some of My Other Homemade Seasoning Blends
- Steak Seasoning Mix
- Homemade Cajun Seasoning Blend
- Homemade Fajita Seasoning
- Homemade Taco Seasoning
- Homemade Rib Rub
- Homemade Sazon Seasoning
- Jamaican Curry Powder
- Homemade Seasonings/Powders Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Homemade Jamaican Jerk Seasoning
Ingredients
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons cayenne pepper
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons dried thyme (or use 1 teaspoon ground thyme)
- 2 teaspoons sugar
- 1 teaspoon ground allspice
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1/2 teaspoon hot pepper flakes
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- ½ teaspoon ground clove
- 1/4 teaspoon ground cumin
Instructions
- Add all of the ingredients to a small mixing bowl.
- Mix it all together evenly.
- Store in an airtight container. Use as needed.
Notes
Nutrition Information
This recipe was updated on 4/15/19 to include new photos and information. It was originally published on 10/4/15.
fcb says
Fabulous marinade
Mike Hultquist says
Glad you enjoyed it!
cat says
Thanks for sharing! We love this recipes. So fragrant and pleasing but not overpowering. Used it right away to make the best Jamaican Jerk chicken! Yummy recipe. Now we have our own go to Jerk seasoning!
Mike H. says
Awesome, Cat! Happy to hear that!
Kari says
I just want to say how much I have enjoyed your Jerk Seasoning recipe. I do my own pressure canning and wanted something tasty to keep in jars for convenient meals on those busy days. Well I pressure canned a bunch of chicken drum sticks with half of the recipe exactly how it was and the other half with the added heat of habaneros included for hubby. I have to say this is a complete winner in our house. We have tried the Jerk seasoning on the BBQ on pork as well with success, but for canning chicken for emergency meals or a quick wrap, it turns out fantastic in the pressure canner for long term storage! Thank you!
Mike Hultquist says
Awesome! Thanks, Kari! Glad you're enjoying it!
Grillmeister says
This was a hit at my last BBQ. I used it as a dry rub on a rack of spare ribs and they were all gone before I could blink. Surprisingly not too spicy!
Mike Hultquist says
Excellent! Glad it was enjoyed!
John Richards says
I was looking for some chili relish ideas to use up our end of season chili harvest and and Google led me here. I love your recipes and attitude towards life. It was especially refreshing to see your Jamaican Jerk recipes. Being a "Jamerican" as they call us over there (17 years and counting), I have their flag tattooed around my left bicep with a "one love" heart, a red blood slash (for the Rasta) and "Respect". While there are probably as many different jerk recipes as there are Jamaican chefs and home cooks, there are a few essential ingredients to authentic Jamaican Jerk. (I can't speak to other Caribbean country's recipes - never been there.) So Scotch Bonnets, green onion, garlic, allspice and thyme are the basics. For marinade or sauce, I like to add lime juice and zest, onion, a shot of rum, and a little soy sauce to mine, along with a little brown sugar or molasses and salt and black pepper and sometimes small amounts of ginger, cinnamon, clove and nutmeg for subtle flavor notes (clove and nutmeg go a loooong way). For dry jerk seasoning I use ground dried ingredients and omit the liquids of course. my written recipes have quantities like yours do, but when I'm cooking, my quantities are often "some" as I'm sure yours are too. I love to make make up spice and seasoning mixtures. I'm an engineer by profession start with a main ingredient in mind and choose something I think will complement it. Then I sniff other things and decide if they would work together and taste the result. Sometimes I go through my entire herb/spice cabinet... and occasionally I toss it and start again 🙂 But ya gotta take notes or you will forget those magic combinations! We grow mad hatters every year - about Scoville zero but very flavorful and crisp. Last year I grew reapers among our garden selection and won't need to go them again for a year or so! Made my 12/31 sauce (copyright 2023) with them. Grim reaper was taken. So when does he show up? New year's eve - 2/31! I also have a 1/1 sauce (copyright 2023) - made from mad hatters - yeah, even the new year baby could do that one. Can't wait for Ed at Puckerbutt to release the pepper X seeds. Anyway, keep up the good work.
Mike Hultquist says
Thanks so much, John. I sincerely appreciate the comments. You are a true chilihead! I love it.
Rachel says
This has been a permanent jar in my pantry for years! Everyone who comes for a BBQ,jerk dinner is so envious of this spice blend( yes, I share). I just wanted to let you know how much my family and I enjoy it, and thank you for your post
Mike Hultquist says
Thanks so much, Rachel!
Nancy Stillwell says
This seasoning came together quickly and is great. I had all the ingredients on hand. Honestly it is nice to dip into my allspice and nutmeg (which are usually only brought out for Christmas cookies and pumpkin pie). I don't see myself buying Jerk blend at the store ever again.
This came to about one ounce of seasoning and fit perfectly into a repurposed spice jar.
Mike Hultquist says
Excellent! I appreciate it, Nancy! Very happy you enjoyed it. Yes, it's definitely nice to use nutmeg and allspice for savory dishes. So good!
TishRanawaywithspoon says
Jerking - is cool. love to mix my own seasonings & this is a great one. I love the garlic & onion & sweet peppery goodness. Going to use lemon pepper next time here, as well as lime or orange zest for some chicken. Yum! Thanks.
Mike Hultquist says
Yes! Glad you enjoyed it!
Dee says
So glad I found this again! I used this to make Rasta pasta two years ago; it was very delicious. It really came unexpectedly alive as a dry rub on a fried turkey. I lost the recipe, but decided to make Rasta pasta again tonight, this time with a store-bought jerk seasoning. Meh! As I tried to rescue the dish, your recipe “magically “ appeared. I love it; thanks for sharing. The blends are delicious and allow each of the flavors to pop.
Mike Hultquist says
Excellent, Dee! Thanks!
Myrna Martin says
Made this for air-fried tofu. It was scrumptious!
I made another batch for friends who can’t have salt or hot pepper; that one turned out great also.
Thank you so very much for sharing this.
Mike Hultquist says
Thanks, Myrna!
Paula says
This seasoning was absolutely delicious. Used it for a one pot jerk chicken rice and peas dish and it worked beautifully. There were lots of spices but all of which I already had. The hardest part was getting them all out of the cupboard! Would definitely recommend it.
Mike Hultquist says
Boom! Thanks, Paula!
Cuffee says
Great recipe, thank you!
Just a little correction on the question of ‘why it’s called jerk’:
To ‘jerk’ or ‘jerking’ is actually a smoking practice used originally by the indigenous Taino people of the Caribbean and later by the Maroons (self emancipated enslaved people of the Caribbean who used gorilla warfare tactics to fight against their enslavers and various European armies).
The Maroons would often reside in mountainous areas with dense forest and in order to not give away their tactical position/location of settlements they would dig pits in the ground and smoke their meat in them which was more often than not wild hogs. They would cover the pits with twigs and leaves which would disperse the smoke and not send up a visible smoke signal. Over time this turned into the traditional Caribbean dish ‘jerk pork’ and later ‘jerk chicken’.
There’s a really interesting history of resistance to the food that I thought your readers definitely shouldn’t miss out on, hence the comment.
Thanks again for the recipe!
Jennifer L Richardson says
"guerilla tactics", not gorilla
Lori R. says
This recipe is excellent! I was going to buy a recommended brand of Jamaican seasoning from a Caribbean grocery store, but I like being able to adjust the amount of salt and hot pepper to taste. I had everything I needed in my pantry except scotch bonnet peppers, and it just made sense to combine them using this awesome recipe. I am trying your Cajun seasoning recipe tonight, which is another blend I have been buying unnecessarily. Thank you!
Mike Hultquist says
Glad you like it, Lori! Yes, making your own blends at home gives you SO MUCH more freedom. Glad to help!
sy says
i wish you would share recipe how to use this with ground beef/chicken, so i'll know how much of this seasoning i must use, or if you already have the recipe please tell me the link, thanks so much, have a great day 🙂
Mike Hultquist says
Sy, I would use 1-2 tablespoons per pound of ground meat. Give it a taste, then make a note for adjusting the next time. I hope this helps!
Amanda says
Absolutely amazing! I’ve been using this for taco mix with beans and also as a “pulled pork” style jackfruit in wraps
Mike Hultquist says
Nice! Glad you like it, Amanda!
GUY LEROY says
THANKS FOR YOUR ARD WORK LOVE ALL YOUR SPICYCOOKING
Mike Hultquist says
Thanks, Guy!!
Daniel Spencer says
Absolutely loved this! I’m adding a scotch bonnet and some ginger next time but this was everything I was looking for. Thank you!
The only thing I would add is I wasn’t sure if it was a perfect coating for 6/8/10 pieces of chicken. I used 8 thighs and it was a bit too salty with the whole lot on, so for you reading this, don’t do that.
I’ll probably use half the seasoning next time to find a balance.
Mike Hultquist says
Thanks, Daniel. I appreciate it.
Ed Moder says
Connie made this and used it in the Rasta Pasta. It was great.
Mike Hultquist says
Yes!! We LOVE this seasoning blend! Essential! Glad you enjoyed it!
Onita Ciervo says
Excellent blog post. I definitely appreciate this website. Keep it up!
Julia M says
Wonderful change of pace for my southwestern US family.
Mike Hultquist says
Glad you enjoyed it, Julia! I love cuisine from the SW US as well, but yes, nice to change it up!
Nikki Mc says
Hi, made the rub today for making jerk chicken tomorrow but just wondering how spicy it is as I remembered one guest likes mild, I can always leave it off some of the chicken but thought I would check:)
Mike Hultquist says
Nikki, it's pretty spicy from the cayenne and hot pepper flakes, plus a lot of spices in general. You might go easy on this seasoning with your guest.
Nikki Mc says
Thankyou, it was so good! Just like the jerk chicken we had in Belize last week. Can’t wait to cook this over the charcoal grill in summer:)
Left the peppers out of a few pieces
Mike Hultquist says
Great to hear, Nikki! Glad you enjoyed it! Jealous of your trip!
Lalea says
I made this. I’m good with spicy, but whoa. So I remade it 3 more times omitting the cayenne and red pepper. I also increased the sugar to taste.
Peter Wiggins says
Hi, sounds amazing. Any suggestions for using as a paste in a recipe, please?
Mike Hultquist says
Thanks, Peter. I have a Jamaican Jerk Sauce recipe you can refer to as well: https://www.chilipeppermadness.com/recipes/jamaican-jerk-sauce/. If you make a paste from these spices, you an lightly cook it a minute or two before adding liquids for soups, stews, and sauces, for many dishes. I think it would be great for braising chicken or seafood.
Kwanjai says
I really love and want to cook Jerk Chicken. I live in South East Asia and really can't find bonnet peppers. Does it really make the dish without Bonnet pepper? What can i substitute for that? Thank you.
Mike Hultquist says
Kwanjai, you can use habanero peppers instead, or other hot peppers that have a slightly fruity flavor.
Ben says
Looks great man, it's my birthday tomorrow so I'm making a jerk dry rub for a butterfly chicken I'm gonna have
Mike Hultquist says
Nice! Enjoy, Ben! And a very happy birthday to you!
Julie M says
My family really enjoyed this recipe, we didn't have ground cumin, cinnamon or cayenne pepper so I substituted it for 1/4 tsp dried chilli (which I'll use more next time) but it still tasted great. We had the rub on some chicken drumsticks which were smoked with cherry wood chips on the grill, it was delicious.
Mike Hultquist says
Glad you enjoyed it, Julie. Thanks for sharing.
Sandy says
OMG. I tried this recipe for the first time and it was awesome.even my daughter loved it and she’s very picky when it comes to food. I was used to cooking with the store bought jar of jerk seasoning…no more of that. I even made extra and save it in a zip lock bag and the aroma smells like I’m cooking in a Jamaican restaurant. Thanks so much for this recipe (both thumbs up)
Mike Hultquist says
Awesome to hear! Glad you enjoyed it, Sandy! This is definitely a favorite around here. We LOVE it!
G says
How can I turn this into a marinade?
Mike Hultquist says
Absolutely. YOu can use these seasonings with certain liquids to make a GREAT marinade. I have a recipe for that here - Jamaican Jerk Marinade (https://www.chilipeppermadness.com/recipes/jerk-marinade/). Enjoy!
Almonica Speight says
My go to jerk seasoning recipe!!!!!❤️❤️❤️
Mike Hultquist says
Awesome! Thanks, Almonica!
Karen says
We celebrate Christmas each year with serving foods from different cultures. This year is Caribbean and I thought I would do something using jerk seasoning. Thank you for your recipes. It was a big help. Happy Holidays
Mike Hultquist says
Wonderful! I love that tradition, Karen. Glad to help.
Michael K says
I put all the ingredients into a food processor and pulsed until powdered. This incorporated the ingredients much more evenly and then allowed for a nice shaker of jerk to sprinkle over smoked wings. Fantastic flavor!
Mike Hultquist says
Nice technique!
Bea says
For an awesome food mashup, skip the salt and apply to spam (lite or less sodium varieties are our favorites- they both have plenty of salt for us!) slices before frying for spam musubi.
You're welcome.
Vicky Smith says
Made this last night as a last minute idea to put on fish. It was delicious and I love that it was made from spices I usually have on hand! Thanks for sharing
Mike Hultquist says
Thanks, Vicky! Glad you enjoyed it!
Jane says
Made this last night and cooked the chicken on the BBQ. Absolutely delicious!! Will be making in bulk and storing in the cupboard. No more packet mix for us. Thank you for sharing your recipe.
Mike Hultquist says
Glad you enjoyed it, Jane! Thanks for sharing!! Yay!
Peter bateson says
What’s the best way to cook a whole chicken in oven with the rub, do I rub on when I start to cook chicken or part way through the cooking process…thank you in advance
Mike Hultquist says
Peter, you can use your regular baked whole chicken recipe, but rub the whole bird down with this seasoning before baking. I would use a 1/4 cup or so of seasoning, perhaps a bit more, to really get it rubbed down with flavor.
Bronwyn says
I made this to use with a recipe for Jamaican chilli that came in a meal box. The original seasoning had been used when we made the recipe the first time. This seasoning was absolutely to die for, so I'm about to make my second batch and I'm going to double it so that I can make chilli for a group that will be going away for a long weekend soon. Thanks so much!!!
Mike Hultquist says
Awesomeness! Glad you enjoy it that much! Thanks, Bronwyn. I appreciate the comments here.
Glenn Daugherty says
By far better than anything you can buy! I love making my own! Thanks for this fantastic recipe!!!
Mike Hultquist says
Agreed! I love that we can change it up as desired. Thanks, Glenn! I appreciate it.
Cyndi says
How long will jerk seasoning keep? Also, I want to season my waffle fries
before freezing them, but the fries also require boiling and flash frying before
freezing. How should I go about this?!?
Mike Hultquist says
Cyndi, jerk seasoning will last indefinitely, though it does start to lose potency after 6 months or so. I've never frozen waffle fries as you describe, sorry!
Jeff Urban says
I plan to triple the recipe, so I can deal in tablespoons and ounces. I'll also only use powdered varieties to keep anything light from migrating to the surface of the blend or clogging the shaker holes (hence no brown sugar in the blend). By making extra, I can store the remainder in a mason jar in a dark place. Also kicking it up with some jolokia powder I bought.
Suzy says
I halved the recipe as I wanted to make sure I liked it. I didn’t like it , I loved it! I pounded few chicken breasts and used it as a dry rub then grilled it on a pellet grill. The flavor was excellent. Will definitely make more.
Mike Hultquist says
Nice! Thanks for sharing, Suzy!
Lee Sweetland says
Just made this for boneless pork loin chops.cut the clove amount in half but everything else was the same. Shook them in ziplock bag with seasoning and refrigerated for 4 hours then hubby grilled them. I served them with mango salsa, Zatarains Caribbean rice and corn on the cob. Our friends were over the moon! Awesome dinner! Will def be keeping this in my spice arsenal. Thank you!
Michael Hultquist - Chili Pepper Madness says
Very nice! Glad you enjoyed it, Lee!
Mikey says
The only tweak I made was using Chinese five spice in place of allspice since I can't seem to find that in the stores - how similar would the Chinese five-spice be? I had all of the other ingredients.
Nevertheless, this was a fantastic spice blend. I used it in a Jamaican dish as part of the sauce and to spice up the chicken. It was beautiful, and I only just want to look for more Jamaican meals in the future, with this being such a breeze.
Michael Hultquist - Chili Pepper Madness says
Thanks, Mikey. Glad you enjoyed it. I'd say there are some similarities of Chinese 5 Spice to Allspice, even though there is no allspice in it. Glad you enjoyed it. I'm sure it's a great blend!
John aka Manny Parz says
Love to make my own spices and the Jamaican Jerk Seasoning recipe is perfect. I did add to the recipe turmeric (1tsp, doesn't change the flavors, just is a good source of a natural spice that helps to combat inflammation). Thanks for the recipe.
Michael Hultquist - Chili Pepper Madness says
Wonderful! An excellent addition. Thanks for sharing!!
Rebecca says
Question about all spice and then adding ground cinnamon, nutmeg and clove isn't that similar to what all spice provides? Just curious on that.
Michael Hultquist - Chili Pepper Madness says
Rebecca, yes, there are similarities, but definite differences. In combination, you'll be surprised at the resulting flavor. I hope you enjoy it!
Ronnie says
Perfect thank you for sharing
Michael Hultquist - Chili Pepper Madness says
Thanks, Ronnie. Enjoy!
Mary says
Hi how can I sprinkle on oven baked sweet potato fries and have it stick to them? Thx
Michael Hultquist - Chili Pepper Madness says
Mary, you could toss them in a bit of oil and season before cooking, or just a bit after.
Peter Brown says
excellent seasoning on the Dry rub, I add some custom wet ingredients including Molasses, Myers rub, Lime juice and finally I cook over pimento wood thats been soaked for a day or two, I create a bed with the wood, layer the wood with pimento leaves and slow steam through the wood and leaves.
Michael Hultquist - Chili Pepper Madness says
Sounds quite amazing, Peter. I'll be right over for dinner!! =)
Lee says
I'm new to making spice mixes and I made this less spicy. It smells great and I'm looking forward to using it. But now I'm not sure how to use it. I saw one commenter adds oil, lime juice, more sugar and some other things to make a marinade. I would like to know how to make it a marinade without adding lots more. Will it suffice to add some olive oil to some amount of spice? For a pound of chicken, what would be the proportions? Thanks!
Michael Hultquist - Chili Pepper Madness says
Lee, yes, you can add oil and/or vinegar and/or juices (pineapple juice, etc) to make a nice marinade with this. See my Jamaican Jerk Marinade recipe here: https://www.chilipeppermadness.com/recipes/jerk-marinade/. I include several links in the post to recipes you can make with it. It can be used to make a marinade, as a dry rub for meats, or as a general cooking seasoning. Really so many ways to use it. Take a look at some of the recipe and see if that helps - such as Jamaican Jerk Chicken, Grilled Jamaican Jerk Chicken Wings, Jamaican Jerk Marinade, Rasta Pasta with Shrimp, Jerk Rubbed Grilled Corn on the Cob, Rasta Pasta.
Dan says
This is absolutely incredible. I made a double batch right off the bat because I could tell it was going to be a winner, and I’m SO glad I did. I keep trying little samples every now and then just by itself lol.
Now I’m ready to make something extra special with this....
Jamaican Jerk Jerky
I can’t wait!
Michael Hultquist - Chili Pepper Madness says
Thanks, Dan! I'll take some of that jerky! Haha, enjoy!
Tracytaft says
So 1/2 tsp to 1 cup of ketchup or bbq sauce?..
Michael Hultquist - Chili Pepper Madness says
Correct. Then take a taste and see if that is enough. If you want to add more, add a little more.
Tracy Taft says
How manytbsp should i add ty o 1 cup of bbq sauce?
Michael Hultquist - Chili Pepper Madness says
Tracy, I would add 1/2 teaspoon, taste, then adjust to taste from there.
Sandra says
I ended up using the creole seasoning prior to adding the recommended spices. I used it on pork chops and they came out delicious! Thank you for the recipe!
Michael Hultquist - Chili Pepper Madness says
Great, Sandra!
Sandra says
How much of the cajón seasoning to use to add rest of spices?
Thank you.
Michael Hultquist - Chili Pepper Madness says
Sandra, I would use anywhere from 6 tablespoons to 1/2 cup. Let me know how it goes for you.
T. Markey says
Outstanding recipe; made the best, authentic jerk chicken last night!
Michael Hultquist - Chili Pepper Madness says
Excellent, thanks!
M Cohen says
Hi Mike
I came across a recipe for jerk shrimp. I have shelves filled with so many spices. I was not going to go out and buy a pre made jerk seasoning when I can make it in house...and I knew just where to go to find the right mix. When it comes to hot n spicy....you are the man! Thank you for this excellent recipe.
Michael Hultquist - Chili Pepper Madness says
Thanks so much! Glad you could make it at home! So much better that way. Enjoy!
Michelle says
Delicious!!! This blend is so awesome. I eat vegetarian and it transforms chickpeas, vegetables, rice, everything into a wonderful main dish...easily! The flavors are great and the sugar gives a nice brown and depth to anything I cook. Do give this a try - Rasta Pasta; that’s what got me looking for a blend, and this one delivers! Thank you!!! This site has so many good recipes.
Michael Hultquist - Chili Pepper Madness says
Excellent! Super happy you like it, Michelle! Definitely a lot of flavor with this seasoning blend.
Sam Johnson says
I was very lucky to find this recipe. It's an absolute winner. Everyone I have made jerk chicken for using this rub just loves it.
Michael Hultquist - Chili Pepper Madness says
Excellent!! Thanks, Sam!
Cassy says
I love the recipe. The only adjustment I make is using 1 tbsp of brown sugar (I like more sweet with my spicy).
Michael Hultquist - Chili Pepper Madness says
Thanks, Cassy! Glad you enjoyed it!
Linda McGehee says
Thank you. I couldn't find jerk seasoning at the grocery store so thought I should just look online and sure enough, your great recipe. Plus, it was thoughtful to include some purchased seasonings that were similar but with your suggestions for additions to make them more authentic.
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Linda!
Josh says
Love this seasoning, it’s great not only on meats but sides too. I’ve put it on fries, roasted potatoes, and even buttered popcorn!
Michael Hultquist - Chili Pepper Madness says
Excellent, Josh! Great to hear!
Elaine says
Always wanted to try Jamaican cooking ,now I can! This jerk seasoning is amazing thanku so much!
Michael Hultquist - Chili Pepper Madness says
Thanks, Elaine! Enjoy!
Tammy Miller says
This is great! I sprinkle it on boneless skinless chicken thighs, then add 3 T seasoning to: 3T vegetable oil, 2T soy sauce, 1 T apple cider vinegar, 2 t brown sugar, juice of 1 lime. Marinate a day or so.
Michael Hultquist - Chili Pepper Madness says
Nice! Sounds AWESOME, Tammy! I love it. Glad you enjoy it.
Lakshmi says
Easy to make, well written, and simple to follow recipe that turned out into a fab dish!! Never knew it was this easy to make jerk seasoning at home!
Michael Hultquist - Chili Pepper Madness says
Thanks, Lakshmi! I appreciate it. Yes, super easy. And tasty!
Tyrone A Caridine says
I love it . Taste great feel like I’m in Jamaica. The only thing more to it was add a extra teaspoon of allspice to it and boom there was the real Jamaican flavor thanks
Michael Hultquist - Chili Pepper Madness says
Thanks, Tyrone! Glad you enjoyed it! Yep, easily adjustable to your own personal tastes. I love it.
Chris says
I just came back to make another batch of this as it’s soooo good. Only adjustment I make is 1/4 tsp of ground clove.
I love your recipes and books.
Thanks for sharing your passion and knowledge of all things SPICE
Chris (Uk)
Michael Hultquist - Chili Pepper Madness says
Great addition, Chris! Love it.
Margaret says
I just made it, but now that I am looking at all your spices in the bowl, it looks like you used thyme leaves not ground thyme. (ground thyme is double the strength). Can you verify that with me? Too late for me this time.
Michael Hultquist - Chili Pepper Madness says
Margaret, I often use dried thyme, as that is what I have on hand, but I also use ground thyme. I'll make an adjustment to the recipe to make that more clear.
EDDIE says
The seasonings were off the hook. Going to try it on shrimp this weekend
Michael Hultquist - Chili Pepper Madness says
Thanks, Eddie! Yes! Great seasoning for sure. I hope you enjoy the shrimp.
Sandra says
Can I skip clove on this. Dont have in my pantry.
Michael Hultquist - Chili Pepper Madness says
Sandra, yes, you can skip the clove. It offers a very distinctive flavor, though. Still very good without it!
Susan says
Perfect seasoning! I used it on some sous vide pork chops tonight and they were really delicious!! Thank you for posting.
Michael Hultquist - Chili Pepper Madness says
Thanks, Susan! I agree, it's a wonderful aromatic and flavorful seasoning!
Ann says
Looked up Jerk Seasoning and have spent a little more time on it than I probably should have but, I am hungry for Jerk Chicken! Looking forward to the taste of your recipe tonight. Thanks a Bunch!!
Michael Hultquist - Chili Pepper Madness says
Excellent, Ann! I hope you enjoy it! Please let me know. =)
Emily says
Great blend! I "made it my own" by substituting Persian loomi for the salt. Not exactly authentic Jamaican, but I love the subtle lime undertones it brings to the overall seasoning.
Michael Hultquist - Chili Pepper Madness says
Sounds great, Emily! I love the addition of the lime. It would be a great addition here!
Skip Stinson says
THANKS!
Michael Hultquist - Chili Pepper Madness says
Absolutely!
Patrick Wherry says
Is this a dry rub? No water is added?
Michael Hultquist - Chili Pepper Madness says
Patrick, yes, this is a dry rub/seasoning.
Kelley says
How manu teaspoons of sugar? Thanks!
REPLY: Kelley, 2 teaspoons. -- Mike from Chili Pepper Madness.
Steve says
Can't wait to try it thanks
Michael Hultquist - Chili Pepper Madness says
I hope you like it, Steve!