This Jamaican jerk seasoning brings authentic Caribbean flavor to chicken, beef, pork or seafood. Bold, aromatic, and slightly sweet with a spicy kick, this blend lets you enjoy Jamaican flavors from your own kitchen.
I love seasoning blends and this Jamaican jerk mix quickly became a favorite. Homemade spice blends taste fresher and more vibrant than store-bought versions, and this jerk seasoning uses classic ingredients for an unmistakable profile. I used it on grilled chicken for dinner and everyone loved the result.
What is Caribbean Jerk Seasoning?
Caribbean jerk seasoning is a characteristic mix used to make traditional jerk chicken. It typically includes allspice and Scotch bonnet (or another hot pepper), along with aromatic spices and herbs. Jerk can be prepared as a dry rub or a wet marinade for meats and seafood.
Is there a substitute for jerk seasoning?
Jerk has a distinct flavor that’s hard to replicate exactly with a single substitute. The best approach is to make your own blend at home so you can control heat and freshness. Homemade jerk is fresher and often more flavorful than pre-mixed store options.
What does jerk seasoning taste like?
Jerk seasoning is spicy and slightly sweet with bold, complex notes of warm spices and fresh herbs. The combination of allspice, heat, and aromatics creates a unique, layered taste.
What is jerk seasoning used for?
Use jerk seasoning on chicken, fish, pork, shrimp, or any meat you want to add Caribbean flavor to. It works equally well as a marinade or a dry rub.
Jamaican Jerk Seasoning
10 mins
10 mins
1 cup
Ingredients
- 2 tablespoons oil I used corn oil
- 6 cloves garlic peeled and minced
- 1 scotch bonnet pepper substitute with habanero or 1 tsp cayenne
- 1 tablespoon ground allspice
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 1/2 inch ginger root peeled and minced
- 1 teaspoon ground white pepper
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 4 scallions trimmed and chopped
- 1/2 cup red wine vinegar
- 1/3 cup lime juice freshly squeezed
Instructions
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Place the oil in a small pan and heat on medium for about 2 minutes. Add the garlic and the whole scotch bonnet pepper (do not cut) and cook, stirring occasionally, until the garlic just begins to brown. Add the allspice, cinnamon and brown sugar; stir until the sugar melts. Remove from heat and let cool.
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Put the remaining ingredients into a blender, add the cooled allspice mixture, and blend into a smooth paste.
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Transfer to an airtight container and refrigerate for up to ten days. Use as a marinade or sauce for chicken, pork, fish, or shrimp.
Notes
2. If you can’t find scotch bonnet or habanero, substitute 1 teaspoon of cayenne pepper for heat.
3. Nutritional information below is per 1 cup of the prepared marinade (the total yield).
Nutrition
Additional Info
* This recipe was adapted from the cookbook The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson.
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