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
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.
Linsey says
This sezoning got me feeling kinda irie. 5 stars!
Mike Hultquist says
Yes!! I agree! Thanks, Linsey.
Joe says
My daughter in law is from Jamaica, and she loves this recipe. What more praise can you give!
Mike Hultquist says
Wow! That is high praise indeed! Thanks, Joe!
Robin Keller says
I really like the mixture. It was really good. My chicken came out really well tasted really good.
Mike Hultquist says
Glad you enjoyed it, Robin! Thanks!
Lorraine Meunier says
AMAZING flavour, an authentic Jamaican rub that so reminds me of Jamaica! Delicious.
Mike Hultquist says
Thanks so much, Lorraine! Awesome! Very glad you enjoyed it.
Ru says
My husband loves it and so do I. Best seasoning. Thank you.
Mike Hultquist says
Wonderful!! Thanks, Ru!
Banks says
We had so much Jamaican rice and peas leftover from last night that we went with some grilled chicken and this seasoning worked great! We used ground habanero for the pepper flakes and subbed Italian seasoning in lieu of dried parsley and thyme. Delicious!
Mike Hultquist says
I love it!! Thanks, Banks! Sounds tasty.
Fraz says
I came across your post by accident and I'm definitely glad I did. I am from JA., the land of jerk and scotch bonnet (and Red Stripe Beer). I am having chicken for dinner tomorrow night and I had all the spices for your jerk seasoning. As they say this seasoning is FIRE. This seasoning will add tons of flavor to any protein. TWO THUMBS UP TO YOU!!!!
Mike H. says
Glad you've stumbled upon my recipe, Fraz. Enjoy!
Jim McKelvey says
Mike-
I too am a heat junkie when it comes to food spice and for that reason, I enjoy your website!
In this jerk seasoning recipe, the picture suggests that the quantity shown is much more than what would be generated from the recipe (the amount of dried thyme is the giveaway). Speaking of thyme, when I use dried, I often feel the temptation to grind it. Do you think that would change the flavor remarkably?
I love the idea of a dried ghost or scotch bonnet pepper powder. Is this available commercially or is it something that would need to be made by the end user via dehydration?
Thanks!
Jim
Mike H. says
Jim, grinding dried thyme can definitely change the way it interacts with your homemade Jamaican jerk seasoning. When ground, thyme releases its oils more readily and offers a more intense and uniform flavor throughout the dish, which can be great for seasoning mixes. However, whole or lightly crushed thyme leaves will release their flavors more gradually, adding layers of aroma and taste over time. The difference isn't dramatic though. As for ghost or Scotch bonnet pepper powder, both are available commercially, but they are not as common as other dried chili powders. You can often find them in specialty stores, online, or at markets that focus on spicy foods. With that said, if you have access to the peppers, making your own pepper powder is quite rewarding!
Ken says
Great recipe. I definitely recommend it. I made this last night, with minor changes, and served it to a Jamaican friend that caters on the side. She had turned her nose up at a commercial bottled jerk sauce I used previously, so I decided to do things the correct way. She loved it, took some home, and said I was a great Jamaican cook. Just like home. "Ya, can really taste the jerk" was something she repeatedly remarked. (I don't really know what she meant by that, but I did make some changes per my limited pantry and style of cooking).
One change she did notice was the lack of Scotch Bonnets. (Per your recommendation I used Kenyan, Cameroonian, Liberian, and hatch green chillies to punch up the flavour and heat profile). She found it acceptable and good.
Other changes to the rub were the addition of Jamaican Hot curry powder (1/2 tsp. or more), celery seeds, ground mango seeds, and less sugar. (Replaced in later step/ingrediant) This was liberally rubbed on pork, chicken, and lamb. The balance of the blend was reserved for the wet rub. (Blended cilantro, fresh garlic, lemon curd, apple syrup, a vinegar, olive oil and the spice blend). Cover liberally and marinate. I prepared grilled and smoked meat with the lamb being my favorite. next time I would add ginger and use lime curd or key limes instead.
Anyways. Jamaican Aunty approved, and like a Michelin star, that's hard to do. We share the glory.
Mike Hultquist says
I love this, Ken! Thanks so much for sharing! VERY happy you both enjoyed it. Glad to be helpful!
Lea says
I made this tonight with scotch bonnet absolutely terrified but it was fabulous went down a treat it's a keepi
Mike Hultquist says
Nice!! Glad you enjoyed it, Lea! Spicy, but not TOO spicy! Thanks!
Jon B says
I just want to thank you for this lovely recipe. It helped me make some of the best Jamaican-Style Beef Turnovers that I've ever had on my first try!
Personal tweaks:
- Used brown sugar instead of white
- Added about 1/4 - 1/2 tsp dried ginger
Mike Hultquist says
Thanks so much, Jon! Very happy you enjoyed it.
Jeana Rogers says
Hey Mike, I mentioned earlier that my Thanksgiving will be centered around your amazing Jamaican Jerk Chicken.
This will be a special gift for all my guests to bring home.
Thank you!
Jeana
Mike Hultquist says
This is so amazing to hear, Jeana! I hope everyone enjoys the day! I'd love to see some pics! Share on social if you'd like (#chilipeppermadness) or shoot me an email! Enjoy.
Ann says
Just like the Jerk Truck! Just returned from the Caribbean and was totally craving Jerk Chicken. Many recipes are quite involved. This seasoning was fantastic, super easy to prepare and tasted so authentic. I added a pinch of mesquite seasoning too. It was so good!!
Mike Hultquist says
Boom!!! Glad you enjoyed my recipe, Ann! I love to hear it! Thanks!
Charise Barham says
I made it ..and added ginger with the other ingredients it's so authentic
Mike H. says
Love it, Charise. Great to hear it!
Iqtidar khan says
"Dear Chef, I am a Pakistani and I have read a lot about your Jamaican/Caribbean jerk chicken/beef, but I haven't tried it yet and I want to make it at home. I have some questions about it. I don't understand how to use Jamaican dry jerk seasoning and Caribbean green seasoning together. And I'm also confused about Jamaican Hot sauce - how can it be used as a third marinade when the two seasonings are already present? Can you guide me on this?"
Iqtidar khan
Mike H. says
Hi, Iqtidar, thanks for asking. If you want to apply both Jamaican jerk seasoning and Caribbean green seasoning, I recommend coating your chicken or beef with green seasoning first, and then sprinkling the jerk seasoning. As for the hot sauce, it can be used as a finishing sauce (after cooking the meat, drizzle some for extra heat), basting (during the last few minutes of cooking - for a spicy glaze) or even as a table sauce (serving it on the side). It's great either way!
Siri Vensel says
Used this recipe to season my smoked chicken thighs yesterday. Absolutely delicious!! A keeper for sure!!
Mike Hultquist says
Boom! I love it! Glad to hear, Siri. Thanks for sharing!!
Elena says
Hola! Hoy te descubrí! Lo que sí, es que con tantos nombres diferentes de ajíes, ando toda confundida, pero sé que Dr. Google por ahí tiene una página de clasificación y nombres... la volveré a mirar.
Pregunta: Pimienta de Jamaica ¿es lo mismo que Pimienta All Spice?
Gracias!
Mike Hultquist says
Hola, Elena. You can see my Chili Pepper Types page here: https://www.chilipeppermadness.com/chili-pepper-types/. Also, yes, All Spice is the same as the Jamaica pepper (Pimientade Jamaica as la misma de Pimienta All spice). =)
Janis says
This was FANTASTIC! Marinated some wings w/this rub and some EVOO overnight then tossed a bit more before grilling. The wings had just the right amount of kick, sweet & savory.
We did a taste test of this seasoning vs Penzeys (my #1 go to for most herbs/spices) and this recipe won over everybody (alll ten of us)
Thanks for the recipe!
Mike Hultquist says
Wow, thanks so much for sharing this, Janis! Glad you loved it! I always believe - homemade is best! Perfect way to enjoy it.
Jane says
have you ever added this to hummus?
I'm trying to make my own and want to flavour it.
Mike Hultquist says
I have not, Jane, but it sounds like a tasty spin to me!