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.
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 32.
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.
Meaghan says
This was absolutely amazing!!
I used this on some chicken thighs, let them marinate in it for about 6 hours, and cooked them up along with the Jamaican rice and peas from this website. As I mentioned in my review for the rice and peas, I couldn’t find allspice anywhere so I used cinnamon, nutmeg and cloves as a substitute.
My husband came home and had already eaten so said he wasn’t hungry. But after he tried a bite of my piece of chicken he didn’t put it back down until it was finished
I will definitely make this again. Absolutely delicious!
Mike Hultquist says
Awesome to hear, Meaghan! Yes, great combo - Jamaican chicken with rice and peas! I love it. Thanks so much. Glad you both enjoyed them.
Todd K says
Hi, Mike. I really enjoy making my own homemade spice blends (I make Cajun, Mexican, a smoke rub, and a copycat of a famous chef) which my kids love so much, that I give them as gifts to them (and some friends). Before about 10 years ago, I never had jerk chicken, and I was growing habaneros in my garden, so I found a wet marinade recipe online, and after some modifications over the years, it's the only one I've used. Marinate some things overnight, smoke them the next day for a few hours, then either grill or broil them just a bit to char them up. Turns out awesome! I usually put in 3 habs when I make it for myself, which generally makes for a nose-blowing but delicious experience, but I do 2 for guests, and they love it.
Question being, I'm interested in trying to make a dry jerk rub, and saw this recipe. Sounds great! I'm wondering, though - I just looked online to see where I can get a hab powder, and the choices are pretty limited, and kind of pricey. Somewhere, you mentioned drying some, and grinding them for the rub. I've been using the habaneros I grew from four years ago that I've had in the freezer (still just as tasty and potent as off the vine when I make my marinade), and have only a few left, so, I'm wondering if you had any input on how to dry and "powderize" them for this recipe? I'd love to try this on some air fried wings, or smoked thighs on the grill, in a quick and easy-to-make and keep manner.
And, I have to grow some more habs this year!
Mike Hultquist says
Hi, Todd. A dehydrator is your best way to go. I have a post on this year: https://www.chilipeppermadness.com/preserving-chili-peppers/how-to-dehydrate-chili-peppers-and-make-chili-powders/
Paul says
Hi Mike & Patty,
I’ve just made this Jerk rub for some wings later this evening.
I didn’t have any Cayenne so used the same amount of Chile de Arbol powder. Not quite hot enough. Then, I remembered some dried Habanero’s that were lurking at the back of the cupboard. I gutted one, toasted it then put it and the whole mix in a coffee grinder and blitzed.
It’s perfect now, I just can’t wait for the wings later!
Paul
Mike H. says
Paul, that is a fantastic workaround - well done! Happy you are enjoying the recipe!
mike says
Amazing. Doubled the recipe and covered whole chicken with it. Put on a charcoal bbq. So good.
Mike Hultquist says
Excellent on the grill! Thanks, Mike! =)
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!
John says
Perfect
No more store bought for me
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!