The best Green Seasoning Recipe for grilling: a vibrant green marinade that brightens chicken, beef, fish, vegetables, soups and stews. Made with a handful of fresh herbs and aromatics, this versatile sauce is a staple in my kitchen and is perfect to keep in the fridge for quick flavor boosts.
After sharing my Jamaican Jerk Seasoning, I knew I had to share this Green Seasoning recipe. It’s a traditional herb blend I use as a base for many dishes. A jar of this in your refrigerator will transform everyday cooking — from grilled meats to stews and rice dishes.
I use this green seasoning to flavor meats for grilling and to add depth to recipes like bean stew, jollof rice, potato hot pot, poulet DG and more. Just a few tablespoons added while cooking takes dishes to the next level. The sauce’s bright color and fragrant herb character come from a mix of green herbs and aromatics.
Green Seasoning Recipe
This green marinade commonly includes garlic, ginger, parsley, celery and basil. In Cameroon we refer to celery, parsley and basil together as “green spices” — they get ground and added to many meals to enhance flavor. While it resembles chimichurri in appearance, this seasoning has its own distinct profile and is tailored for Caribbean and West African-inspired cooking.
It’s excellent on grilled vegetables or as a finishing sauce. Easy to make and adaptable, this is the kind of gourmet-style condiment you can prepare at home in minutes.
You can use the green seasoning as a direct marinade, or simmer a portion with salt and pepper to serve as a dipping sauce alongside grilled meat or fish. Make a large jar and refrigerate — it keeps your meals flavorful and convenient.
This marinade works with chicken (legs, wings, thighs, whole chicken), beef (steaks, roast, brisket), pork (ribs, chops), lamb, goat and seafood (salmon, seabass, snapper, shrimp). Its versatility means you’ll reach for it often.
Ingredients Needed
The base of this seasoning is fresh herbs and aromatic vegetables. Typical ingredients:
- Celery: Use regular celery stalks or Chinese celery with leaves.
- Fresh herbs: Parsley and basil give bright color and flavor. Ginger adds a warm, peppery note.
- Leek: Adds a mild onion-like sweetness; green onions can be used instead.
- Garlic: Provides savory depth and umami.
- Oil: Helps preserve the seasoning in the fridge; you can substitute water but the shelf life is reduced.
Exact amounts are provided in the recipe card below.
Recipe Variations
Green seasoning varies across regions. Use these suggestions to tailor the sauce:
- Trinidadian-style: Add pimento peppers, bell peppers, lemon juice, big leaf thyme and green scotch bonnet peppers for a Trini twist.
- Puerto Rican Recaito fusion: Incorporate culantro (shadow beni), cilantro, sweet peppers and yellow onion for a Recaito-inspired version.
- Jamaican-style: Add green onions, pimento seeds, scotch bonnet and lime juice to complement Jamaican dishes.
- Haitian epis: Use thyme, bell peppers, vinegar and scallions along with the usual celery, garlic and parsley.
Feel free to create your own variant with milder or hotter peppers, different herbs like cilantro or thyme, or a splash of vinegar or citrus for acidity.
Substitutions
- Herbs: Substitute herbs with similar flavor profiles — basil can be swapped for another mint-family herb; leeks can be replaced with green onions.
- Garlic: Fresh garlic is recommended over garlic powder for the best flavor and texture.
How to Make Green Seasoning
- Wash and roughly chop celery and leek. Place them in a blender or food processor.
- Add chopped parsley, basil, peeled garlic, ginger and oil. Blend until you get a smooth paste.
- Transfer the mixture to a jar with a tight-fitting lid and refrigerate. It will keep up to two weeks when blended with oil.
How To Grill Chicken with Green Marinade
- Rinse and pat dry up to 5 pounds of chicken.
- Add 1 cup of green seasoning to the chicken.
- Mix in 2 teaspoons chicken bouillon powder (or ground bouillon cube), 1 teaspoon salt, 1/4 teaspoon ground white pepper and 1/4 teaspoon red pepper flakes.
- Rub the mixture all over the chicken, cover and marinate in the fridge up to 24 hours or grill immediately.
- For oven broil: arrange chicken on a greased, foil-lined baking sheet and broil about 40 minutes, turning as needed. For outdoor grilling: cook about 40 minutes, rotating every 15 minutes and basting with leftover marinade, until internal temperature reaches 165°F (75°C).
Tips for Perfect Green Seasoning
- If avoiding oil, use water but expect a shorter fridge life and a less rich flavor; consume within a couple of days.
- Freeze portions in ice cube trays (with a little water instead of oil) or in freezer bags for up to six months.
- Roughly chop herbs before blending; no need to finely dice since the blender will do the work.
- Use about 2–3 tablespoons of green seasoning per pound of meat, or roughly 1 cup for every 5 pounds.
Uses for Green Seasoning Recipe
Use green seasoning to:
- Marinate chicken
- Marinate fish
- Marinate beef or pork
- Make a green dipping sauce by simmering with salt and pepper
- Add extra flavor to stews, soups and rice dishes
Equipment
- Blender or food processor: needed to blend the herbs into a smooth paste.
- Airtight jars: for storing the seasoning in the refrigerator.
Make a batch and experiment with different variations to suit your taste. This green seasoning is an easy, high-impact condiment that elevates everyday cooking.
Watch How To Make this Green Seasoning Recipe and Grilled Chicken
Similar Recipes
JAMAICAN JERK SEASONING
Best Seasoning For French Fries
African Pepper Sauce
If you make this recipe please leave a star rating below. Your rating helps others find the recipe and I love hearing from you — thank you!
Green Seasoning Recipe
Rate
Print Recipe
Equipment
-
Blender or Food Processor
Ingredients
- 4 celery stalksif using Chinese celery with leaves, use 6 stems
- 2 cups chopped fresh basil
- 2 cups chopped parsley
- 2 inches ginger rootpeeled and chopped
- 2 bulbs garlic – peeled
- 1 leeksubstitute with 4 green onions
- 2 cups oilSee Notes
Instructions
-
Thoroughly wash the celery. Chop and put in a blender or food processor. Wash the leek, chop and add to the blender.
-
Add parsley, basil, garlic, ginger and oil, then blend everything into a smooth paste.
-
Pour the mixture into a jar with a tight-fitting lid and store in the fridge for up to two weeks.
Notes
2. You can add other ingredients to customize the mix: onions, thyme, scotch bonnet or habanero peppers for heat (start with one to avoid overpowering), or a splash of vinegar or citrus for acidity.
3. Use about 1 cup of green marinade for every 5 pounds of chicken or beef when marinating.
Nutrition
| Calories: 51kcal
Additional Info
