Immaculate Bites

African and Caribbean Recipes Made Easy

Home / Recipe Collections / Homemade Condiment & Seasoning Recipes

Jamaican Jerk Seasoning Recipe (Plus Video)

Jump to Recipe Jump to Video Print Recipe
Author: Imma

This deliciously potent seasoning blend has a gorgeous mix of herbs and spices that will transport you straight to a Caribbean island. Jamaican jerk seasoning is a pantry staple must-have, super versatile, and complements anything from fish and chicken to beef and pasta.

Spicy and flavorful Jamaican jerk seasoning spilling out of a glass jar

Jamaican jerk seasoning is an all-purpose seasoning everyone should have on hand. It elevates just about any food to the next level of deliciousness. Sure, the Caribbean vibes are incredible, but it easily crosses cultural borders. Sprinkle it on a pasta dish, and you’ll see what I mean.

Plus, if you love grilling, it’s a must. Whenever peak BBQ season rolls around, I make a double batch of homemade jerk seasoning.

Literally, any protein or vegetable you throw on the grill goes from boring to can’t-wait-for-seconds good with a generous sprinkling of this addictive stuff. You’ve been warned! 😜

Content…

Why Homemade Is Better
What You Need
How to Make It
Recipe Variations
FAQs
Storage Instructions
More Easy Seasoning Recipes
Watch How to Make It
Freshly made, spicy and flavorful Jamaican jerk seasoning ready to enhance flavor

Why Make Jamaican Jerk Seasoning

Homemade spice blends are where it’s at. You can customize them to fit your personal taste preferences and make them diet- or kid-friendly.

And not only do homemade seasonings taste way better, but they’re also cost-effective! Homemade seasonings can save you a ton of money. Feel free to pass up those fancy pre-made jerk seasonings at the supermarket because your homemade version is going to be killer. 🙌

What You Need

What you need for this seasoning

Okay, so there is a long ingredient list for homemade jerk seasoning, but don’t let it scare you. These are mostly pantry staples you already have at home, with only a few exceptions. And with this kind of mega blend, if you don’t have one or two ingredients, there’s no need to worry; it will still be great.

  1. Aromatics – You’ll need onion and garlic powder, ground ginger, cinnamon, allspice, and nutmeg. These add aroma, flavor, and a nice zing to the mix.
  2. Seasonings – Thyme, white pepper, and smoked paprika add earthy notes with a subtle mintiness that always benefits savory dishes. If you don’t have smoked paprika and are okay with a little heat, replace it with ground chipotle.
  3. Sweetness – Coconut sugar adds sweetness to the mix, but you can always use brown sugar instead.
  4. Flavor Enhancers – Bouillon powder is a must, too, but using chicken or vegetable variety is up to you.
  5. Heat – Finally, we bring the heat with chili powder. You can use any spicy seasoning you love here, whether red pepper flakes, cayenne pepper, or just plain old chili powder.

Pro tip: I also like adding homemade dried green onion flakes. Chop a few green onions and let them dry for 2-3 days during dry summer months (or in a low oven for a few hours). Store them in an airtight container and save them for garnishes or adding flavor to any kind of dish.

How to Make the Best Jerk Seasoning

Mix the spices in a glass jar and have it ready

Mix the ingredients in a medium bowl, then store your Jamaican jerk seasoning in an airtight jar. How easy is that?

Recipe Variations

  1. Make it mild. You can omit the spicy pepper powders if you aren’t a heat seeker like me. Or adjust the heat to your desired level. 
  2. Add your favorite flavors. Some people like to include bay leaves, black pepper, cumin, turmeric, and other spices. You can do the same. Homemade seasonings are all about making it your own. 
  3. Make it a sauce. Easily turn this seasoning blend into a sauce by adding a good amount of the dry seasoning to ¼ cup of pineapple juice. Add a dash of soy sauce with a little cooking oil, and then use it as a marinade for meats and veggies. (This is also an excellent technique for grilling.)

FAQs

What are the primary ingredients in jerk seasoning?

Hot pepper (typically scotch bonnet), thyme, and allspice give this seasoning that classic Caribbean flavor unique to jerk seasoning. You can add just about anything else you want and still retain the jerk seasoning essence.

Why is it called jerk?

Jerky comes from the Quechua word charqui, dried and preserved meat. The name stuck to the spice mixture used in slow-roasting meat over a smokey fire. The fusion of Amerindian and African cultures is an awesome combination.

Is jerk seasoning the same as Cajun?

No, it isn’t. Cajun seasoning is mainly herbs and hot pepper. Jerk seasoning features spices like allspice, ginger, cinnamon, and nutmeg that you won’t find in Cajun mixes.

Spicy and flavorful Jamaican jerk seasoning spilling out of a glass jar and ready to spice up your meal

How to Use and Store It

Jerk seasoning typically seasons chicken and pork, but honestly, it goes great on just about any meat or fish. You can use it to replace Cajun or blackened seasonings for delicious results in any meal. Grilled jerk seasoning chicken wings is one of my absolute fave recipes, Caribbean jerk BBQ ribs are a must-have for cookouts, and leftovers from either one make drool-worthy jerk tacos. 🤤

I store my jerk seasoning sealed in a glass jar on my spice rack. It should last two years if you don’t use it up before that.

More Easy Seasoning Recipes to Try

  1. Creole Cajun Seasoning
  2. Blackened Seasoning
  3. Zaatar Seasoning
  4. Everything Bagel Seasoning
  5. Taco Seasoning

Watch How to Make It

[adthrive-in-post-video-player video-id=”0TsHOLgi” upload-date=”2020-03-07T14:10:12.000Z” name=”Jamaican Jerk Seasoning” description=” Jerk Seasoning – Save money and make your own homemade  Jerk Spice, it is quick to put together and can be easily customized for personal preference.   ” player-type=”collapse” override-embed=”false”]

This blog post was first published in April 2015 and has been updated with additional tips, new photos, and a video

Spicy and flavorful Jamaican jerk seasoning spilling out of a glass jar
Print

Jamaican Jerk Seasoning Recipe

This deliciously potent seasoning blend has a gorgeous mix of herbs and spices that will transport you straight to a Caribbean island. This pantry staple must-have is also super versatile, complementing anything from fish and chicken to beef and pasta.
Makes ¾ cup
4.93 from 52 votes
Prep: 5 minutes
Total: 5 minutes
Caribbean
Servings 30

Would you like to save this?

We’ll email this post to you, so you can come back to it later!

Ingredients

  • 1½ tablespoons (10-11g) onion powder
  • 1½ tablespoons (15g) garlic powder
  • 1 tablespoon (5g) ground ginger
  • 1 tablespoon (5g) dried thyme
  • 1 teaspoon (2g) white pepper, freshly ground
  • ½ tablespoon (4g) cinnamon
  • 1 tablespoon (6g) ground allspice
  • 1 tablespoon (7g) smoked paprika
  • ½ tablespoon (3-4g) ground nutmeg
  • 2-3 tablespoons (28-42g) coconut sugar (or brown sugar)
  • ½-1 tablespoon (5-10g) vegetable bouillon (chicken bouillon or Maggi powder—adjust to suit tastes)
  • 1 tablespoon (5g) or more hot pepper (scotch bonnet, cayenne, or pepper flakes—adjust to taste)
  • 2 tablespoons (7g) dried green onion flakes, optional (see notes for homemade)

Instructions

  • Mix all ingredients in a bowl, then pour them into a glass jar with a lid.

Tips & Notes:

  • Storage: If you start with fresh ingredients and keep them in a cool, dark place, the spices should last up to two years on the shelf
  • Dried Green Onion Flakes are easy to make. Just chop green onions and let them dry for 2-3 days in the sun during the summer (or in a low oven for a few hours). Store them in an airtight container, and save them for garnishes or to add flavor
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe

Nutrition Information:

Serving: 14g| Calories: 20kcal (1%)| Carbohydrates: 5g (2%)| Protein: 1g (2%)| Fat: 0.3g| Saturated Fat: 0.1g (1%)| Polyunsaturated Fat: 0.1g| Monounsaturated Fat: 0.03g| Sodium: 5mg| Potassium: 63mg (2%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 271IU (5%)| Vitamin C: 2mg (2%)| Calcium: 24mg (2%)| Iron: 1mg (6%)
Author: Imma
Course: Condiment, seasoning
Cuisine: Caribbean
Diet: Gluten Free
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
Follow on Instagram

Reader Interactions

Leave a Review

I love hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments & Reviews

  1. Lee says

    5 stars
    Thank you soo much for this recipe!

    My partner is Caribbean and he cannot believe he has met a woman in London from New Zealand who can make wicked Jerk Chicken, all thanks to you.
    I also made the Caribbean Coleslaw to go with it and the dressing I will keep using for all my salads I think.

    Thanks again you have made me and on amazing man happy !

    Lee x 🙂

    Reply

    • ImmaculateBites says

      My pleasure! Super happy for you lee. Thank you so much for taking the time to let me know .

      Reply

  2. Jolt da says

    Hi Imma,
    Just started making a few of your recipes. I plan on making the Jamaican Chicken Curry tomorrow for my parents but it calls for creole spices, do you handmade this one too like you do above? And if so what would me the recipe?
    Thank you!
    God Bless your hands and work!

    Reply

  3. Natalie says

    Hi Immaculate, this looks incredible! I like the idea of layering the spice as I’m giving the jars as gifts, but the recipe suggests blending the ingredients. What do you think works best?

    Thanks so much,

    Natalie

    Reply

    • ImmaculateBites says

      Hi Nathalie! Whenever, I give it as a gift I layer the the spice, just to make it look more attractive!If am making it for several people I just blend before placing in the jar, less tedious. Hope this helps.

      Reply

  4. David says

    Thanks! I don’t normally follow recipes. I just look at them for ideas then do my own thing. I’ve failed twice making my own jerk mixture. Followed this one exactly and it turned out just as I hoped. We’ll done, thanks for sharing!

    Reply

  5. Marlene says

    Love this idea, especially the gift jar. I love giving unusual food gifts and wouldn’t have thought to layer the spices–even though the recipient has to mix it all up to use it! I also have several bottles of jerk spice, both “powdered” and liquid, form a trip to Jamaica years ago. Need to use them, will try your jerk shrimp spaghetti.

    Reply

    • ImmaculateBites says

      Hi Marlene! It truly is a great gift idea- economical and easy to put together. Do let me know how the jerk shrimp works out for you. Thanks!

      Reply

  7. swathi says

    I haven’t tried jerk seasoning my recipes, this sounds so good I am going to try it. thanks for sharing. Pinning for later use.

    Reply

  8. Uneku@KaunaKitchen says

    4 stars
    I came across your site awhile ago and I love your passion for all things food;) Thanks for sharing. I use jerk seasoning a lot, I am definitely going to try this out.

    Reply

  10. Kate says

    Thanks for the great recipe. I was wondering though you list smoked paprika twice in the recipe is this correct or an error?

    Reply

  12. Jamila says

    Love this! Always make my own jerk seasoning and throw in a bit of beer in the marinade for an extra kick!

    Reply

  13. Nagi@RecipeTinEats says

    5 stars
    Imma! This is GOLD!! I am making it asap. Love that your son got stuck into this too!!

    Oh, and I adore those layers you made 🙂 I’m thinking this will be an awesome gift. So sick of getting and giving chocolate and sweets! This is FAR more interesting!!

    Reply

    • ImmaculateBites says

      Thanks Nagi! Totally agree you… this would make a Great gift. And they definitely going to use it one way or another.

      Reply

  14. milkish says

    Hi Emma thank for all the kitchen vibes. Pls do u have recipes on how to grill a whole chicken I can’t fine it. Pls help. Thank you

    Reply

    • Paul says

      A whole jerk chicken would be best cooked on a BBQ/Smoker, Beer Can style, based on past experience. The hardest part is finding a suitable size rack to sit the chicken on/over. Failing that method, just butterfly the chicken and grill!!!

      Reply

  15. Greg says

    4 stars
    Oh my, uh huh, ya betcha!
    I’m gonna give that a spin, and look for more as you mentioned. But these ingredients sound real familiar, except for adding the maggi. I’ll have to give that a shot.

    BTW, I use a little sweet to help counter the scotch bonnets I use in my jerk. Often it comes in the form of molasses.

    Thank you, so very much.
    Big smiles

    Reply

    • ImmaculateBites says

      Hi Greg! Maggi is chicken bouillon – a very polarizing ingredient. Feel free not to include it in the mix. This is the thing you either like it, because it tastes GREAT! (am not going to lie) or hate it because of health concerns. It’s been labeled the “BIG BAD WOLF”, with strong compelling arguments. HOWEVER, I do use it ! .Ooops! I hope there are no MSG Police out there! Run!

      Reply

      • Greg says

        Thanks! I meant to mean that I have not used it in making Jerk. I’m going to start using it in some of my Asian recipes that distinguish between different soy sauces which are inconvenient to try to locate where I live. So, I’ll be trying to complicate the tastes by using soy, maggi, and worcestershire.

        I’m glad the NO-MSG patrol is busy elsewhere at the moment. 🙂 I was very glad to find your site and I’m recommending it to friends and through Pinterest.

      • Carmel says

        5 stars
        I opted out of the bullion powder because my mom has asthma and that’s complicated by MSG. Instead, I’ve found a liquid bullion that does not have MSG. “Savory Choice Chicken Broth Concentrate.” When making your jerk chicken thighs last night (omg delicious) I added it with the other liquids and it came out great!