A delicious blend of seasoning perfect for adding to BBQ or pan fried meats including chicken and shrimp.
This Jamaican Jerk Seasoning is perfect for mixing up and storing in your pantry until you're ready to use it in your favorite recipe.
Making your own seasoning
Making your own Jamaican Jerk Seasoning is such a great idea! You simply combine dried herbs and spices and you have a spice mixture ready to use anytime you need it.
When you mix your own seasoning, you can adapt the seasoning to your liking. If you like things a little spicier, add additional chili powder and red pepper flakes.
Need less salt, simply reduce the amount called for in the recipe.
I already have a cupboard filled with herbs and spices and I had everything on hand to make this jerk seasoning making it super affordable.
Many of the same ingredients in this spice mixture are used in my taco seasoning too; onion powder, garlic powder, chili powder, smoked paprika and ground cumin.
Jerk seasoning also has ground cinnamon, cloves and ginger which are spices I use regularly in my baking.
Chances are you already have most of the ingredients for this seasoning mix in your cupboard too!
- Dried herbs - parsley and thyme
- Seasoning - onion powder, garlic powder, salt and pepper
- Heat - chili powder, red pepper flakes, smoke paprika
- Spices - cinnamon, cloves, ginger and cumin
- Sugar - a touch of brown sugar
Mix it up
This recipe is as easy as it gets! Simply place everything in a bowl and stir until well mixed!
Store jerk seasoning mix in an airtight container in your pantry or cupboard.
💡 Recipe tip
If you don't have dried parsley, take fresh parsley and dry it quickly in the microwave. Lay a single layer of parsley on a paper towel on a plate. Place another paper towel on top.
Microwave for 30 seconds and then for 15 second intervals until the parsley is dried. Just crumble the dried leaves and discard the stem.
Start with the basic recipe and then after you've tried it in a recipe, play around with the quantities to make this recipe your own!
- To make spicier add a scotch bonnet pepper powder. I'd start with adding a teaspoon. If you like it spicier still, just keep adding!
- If you need to tone down the heat, you can omit the red pepper flakes and reduce the chili powder by half
Frequently asked questions
While jerk seasoning will not ever go bad, it will start to lose its potency over time. For best results, use within one year.
Jerk seasoning originated in Jamaica and is derived from a Spanish word Charqui. Originally it was seasoned strips of meat that were dried into what we would call jerky. The name of the seasoning from Jamaica is still used and is now called jerk seasoning.
Simply rub a generous amount of jerk mix on pork, beef, chicken or fish. Just sprinkle it on and then rub it in. Cook right away or let the seasonings flavor the meat by letting it sit for 15-30 minutes!
Check out this recipe for Jamaican Jerk Chicken Lettuce Wraps! A perfect use for this seasoning!
This seasoning can also be sprinkled over grilled vegetables or added to sour cream to use as a dip! Get creative and add it to whatever inspires you!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my homemade spice blends!
Jamaican Jerk Seasoning
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons brown sugar
- 2 teaspoons salt
- 1 ½ teaspoons dried parsley
- 1 teaspoon pepper
- 1 teaspoon ground ginger
- ½ teaspoon red pepper flakes
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground cumin
- Place everything into a bowl and mix well
- Store in an airtight container in your pantry or cupboard