Jamaican Jerk Seasoning
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Jamaican Jerk Seasoning – bold, smoky, spicy, sweet, and made from scratch in 5 minutes. My go-to house blend.
My Go-To Jerk Blend for Everything
This is one of those spice blends I’ve been making for years, long before I ever thought to share it here. I used to buy the store-bought stuff, but it was either way too salty, way too hot, or just flat. So I started mixing my own. After a lot of tweaks (and more than a few over-spiced chicken thighs), this is the version I always come back to.
It’s smoky, a little sweet, and has just enough heat to wake things up without blowing your head off. I keep a jar of it in my pantry at all times. I’ve used it on chicken, pork, shrimp, cauliflower, even stirred it into mayo for a quick spicy spread. You can make it in 5 minutes with spices you probably already have, and it keeps for months.
If you’ve never made your own spice blends before, this is the one to start with. It’s easy, customizable, and adds serious flavor to just about everything.
Why You’ll Love This Jamaican Jerk Seasoning
- Way more flavor than anything store-bought, and no weird preservatives.
- You control the heat! Dial it up or down depending on who you’re feeding.
- It’s incredibly versatile, rub it on chicken, toss it with shrimp, even sprinkle it on roasted veggies.
- Keeps for months, and takes all of 5 minutes to make.
- Smells amazing, like your kitchen’s about to get way more interesting.
Frequently Asked Questions
How spicy is this?
It’s got a kick, but it’s not blow-your-head-off hot. I kept the cayenne and red pepper flakes balanced, but you can absolutely adjust either to taste.
Can I leave out the salt or sugar?
Yes! If you’re watching your sodium or sugar intake, feel free to omit either. Just know the sugar helps round out the heat and adds depth, especially when grilling.
Can I double or triple the recipe?
Absolutely. I usually make a double batch and keep it in a mason jar. Just be sure to mix it well so the spices stay evenly distributed.
Can I use fresh herbs instead of dried?
For a dry spice blend, stick to dried herbs, fresh ones will spoil quickly. If you’re making a marinade or paste version, then fresh thyme and parsley are great.
Should I toast the spices first?
You don’t have to, but if you want to deepen the flavor, give the spices a quick toast in a dry pan until fragrant before mixing. It makes the whole thing smell amazing.
How long does it last?
If stored properly in an airtight container, it’ll keep for up to 1 year, but for peak flavor, try to use it within 6 months.
How to Use This Blend
This jerk seasoning is way more versatile than you might think. Yes, it’s amazing on grilled chicken, but don’t stop there, here’s how I’ve used it (and loved it):
- Jerk Chicken: The classic. Rub it on thighs, drumsticks, or breasts before grilling or baking.
- Shrimp or Prawns: Toss with olive oil and this blend, then grill or pan-fry.
- White Fish or Salmon: It adds a smoky, spicy crust, perfect for flaky fish.
- Pork Chops or Tenderloin: So good grilled, seared, or even slow-roasted.
- Air Fryer Chicken Wings: Toss them in this seasoning after they’re cooked, crispy, spicy magic.
- Roasted Cauliflower or Sweet Potatoes: Don’t sleep on jerk veggies. A full head of cauliflower rubbed with this and roasted? Next level.
- Jerk Mayo or Yogurt Dip: Stir a spoonful into mayo or Greek yogurt for a spicy spread or dip.
- Tofu or Tempeh: For a plant based version that doesn’t skimp on flavor, rub it all over tofu and pan-fry or grill.
More Spice Blends To Add To Your Pantry
Originally shared August 2019. Updated with clearer instructions, usage tips, and new sections to make this blend even easier to use and love.
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Jamaican Jerk Seasoning
Video
Ingredients
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoon cayenne pepper
- 2 teaspoon smoked paprika ((regular paprika is fine))
- 1 teaspoon allspice (ground)
- 2 teaspoon salt
- 1 teaspoon black pepper (ground)
- ½ teaspoon red pepper flakes
- ½ teaspoon cumin (ground)
- ½ teaspoon nutmeg (ground)
- ½ teaspoon cinnamon (ground)
- 1 tablespoon brown sugar
- 1 teaspoon thyme (dried)
- 1 tablespoon parsley (dried)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Mix all the ingredients together in a bowl. Recipe will yield about 1/2 cup. Store in a spice jar in your spice cabinet.
Notes
- Heat level: This version has a good kick, but it’s easy to adjust by scaling the cayenne and red pepper flakes.
- Storage: Store in an airtight jar in a cool, dry place. Best within 6 months, still safe up to a year.
- Freshness tip: If your spices are faded or don’t smell strong, it’s time to replace them, fresh spices make a world of difference.
- Want extra depth? Toast the spices in a dry pan before mixing for an even more fragrant blend.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
