Homemade Jamaican Jerk Seasoning – A spicy, sweet, tangy and hot seasoning for chicken, pork and grilled meat.
Hi Hi Hey!
I am just popping in really quick to share an awesome, easy, 3.5-minute recipe with you! Take out every seasoning that you have in that cupboard/drawer/shelf, etc…, and get ready to make something that is pretty awesome.
I made this Jamaican Jerk Seasoning Blend to go with this Jamaican Jerk Chicken with Stone Fruit Sauce, but you can use it for all your favorite meats! It’s deliciously spicy, a bit sweet and a whole lot of yummy!
To tell you the truth, I’d eat it by the spoonful, but the heat might kill all my taste buds, so I’ll pass on that idea.
By the way, what are you doing this afternoon? Need an answer? Put these 13 ingredients in a jar, shake it up, and voila! You just made a rub for your meats that you are going to absolutely LOVE! I hope… 🙂
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Homemade Jamaican Jerk Seasoning
- 2 teaspoons onion powder
- 2 teaspoons cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried crushed red pepper
- 2 teaspoons dried thyme
- 1 tablespoon garlic powder
- 2 teaspoons dried parsley
- 1/2 teaspoon black pepper
- 2 teaspoons salt
- 2 teaspoons sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- Stir to combine all ingredients and store in an airtight container.
Adapted from [MyRecipes
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
16 comments on “Homemade Jamaican Jerk Seasoning”
How does the seasoning have so many carbs??
it has sugar in it…thats how so many carbs…
I just put this together and cooked my chicken in some Olive oil. I applied it liberally and still have plenty left over. I’m hooked!
Good tasting and useful recipe for Jerk rub. One correction: you would have to eat the whole jar of seasoning by yourself to get that many grams of sodium. There is only 2325 g in 1 teaspoon of salt. My husband is salt restricted so I just leave it out and honestly we don’t even miss it. Thanks for the recipe.
A little pet peeve of mine; people who rate a recipe they haven’t even tried are not helpful.
My husband is a HUGE fan of chicken and spicy food! I mixed up this seasoning, let it soak into the chicken for a little while, and cooked it in a skillet with some olive oil. We LOVED it!
LOOKS GREAT… HOWEVER… IN JAMAICA… THEY USE HABANERO PEPPERS ALSO/// AKA… SCOTCH BONNET PEPPERS… REMOVE SEEDS AMD DRY AND CRUSH… MARTY… CALIFORNIS…
Great to know! Thanks so much for chiming in, Marty!!
Habeneros and scotch bonnets are not the same pepper. They are related but not the same.
So I am obsessed with the jerk seasoning but actually didn’t know what went in it….but it also had an epic name. See what Australia lacks? We have salt, pepper, salt, low sodium salt…but not this.
Time to douse everything with it!
I love everything about this, cannot wait to make some soon – so flavorful!
I am the huuuuugest sucker for jerk ANYTHING, but I always hate using the storebought jerk seasoning because it’s got so many nasty ingredients in it! I could definitely see myself whipping up batch after batch of this awesome stuff!
Where can you buy the store bought one?
I’ve tried plenty and they never taste that great! So I’ve gotta make it! I have not tried this yet. But I will soon.
i use scorpion peppers
In the section of the grocery that has spices.
As soon as I saw this I had to stop by. I LOVE making my own seasonings and my go-to is a adobo seasoning. I’m excited to try this to mix things up a bit. Great recipes Katerina!