If you love adding a little kick to your meals, this homemade jerk seasoning is exactly what you need. Packed with a vibrant mix of spices and herbs, it’s a simple way to bring the taste of the Caribbean into your home.
Whether you’re making jerk seasoning for chicken, shrimp, or even vegetables, having this easy dried jerk seasoning on hand makes meal prep quick and flavorful.
Jamaican jerk seasoning blends warm spices with a bit of heat, creating that signature balance of smoky, spicy, and slightly sweet flavors that Caribbean food is known for. And the best part? You control the heat level and freshness when you make it at home.
You might also enjoy making your own homemade seasonings like this flavorful Suya Spice or aromatic Garam Masala.
And if you’re looking for a recipe to use your jerk seasoning right away, check out this creamy and delicious Rasta Pasta!
Table of Contents
What’s great about our recipe!
- Quick and Easy: All you need is a handful of pantry spices to mix together.
- Customizable Heat: Adjust the cayenne pepper to make it as mild or spicy as you like.
- Versatile: Use it as a dry rub, marinade, or seasoning blend for chicken, pork, seafood, and even vegetables.
- Better Than Store-Bought: No fillers, preservatives, or excessive salt just pure flavor.
Ingredients
- Allspice: The signature warm, slightly sweet base for Jamaican jerk seasoning.
- Thyme: Dried thyme adds an herby, earthy note.
- Smoked Paprika: Gives a mild smokiness and vibrant color.
- Cayenne Pepper: Brings the heat; adjust to your preference.
- Black Pepper: for more flavor
- Cinnamon: A touch of sweetness and warmth.
- Nutmeg: For depth and richness.
- Garlic Powder: Brings savory flavor.
- Onion Powder: Complements the garlic for a full-bodied taste.
- Brown Sugar: Balances the heat and adds a hint of sweetness. Substitute with sugar free brown sugar for a lower carb alternative.
- Chicken bouillon: You can use vegetable bouillon as well.
- Salt: Optional, but helps enhance all the flavors.
My go-to tools for this recipe.
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- Measuring spoons
- Mixing bowls
- Mini whisk or fork
- Spice storage jars ( I used this yoghurt jar for mine 😉)
How to make
Scroll down for our free printable recipe card with measurements and directions.
- Measure out all ingredients into a mixing bowl.
- Stir with a whisk or fork till well combined.
- Use immediately or store in a spice jar for later.
How to use
- Rub it onto chicken, pork, country style pork ribs or shrimp before grilling or roasting.
- Mix it into ground beef or turkey for burgers or meatballs.
- Sprinkle over roasted vegetables for a spicy twist.
- Stir it into soups, stews, or rice dishes for extra flavor.
- Use it to season the chicken in this creamy Rasta Pasta recipe.
How to store
Storage: Keep your homemade jerk seasoning in an airtight container, or spice jar away from heat and light, to preserve freshness.
Shelf Life: Best used within 6 months, though it will remain safe to use beyond that if stored properly.
FAQs
Homemade jerk seasoning has a warm, complex flavor with notes of sweetness, heat, and smokiness.
The allspice, thyme, and cinnamon give it its distinct Caribbean taste, while the cayenne adds the heat.
Absolutely! While it’s often used as jerk seasoning for chicken, it’s also fantastic on pork, shrimp, fish, tofu, and even roasted vegetables.
It has the same flavor profile, but homemade allows you to skip preservatives and fillers. Plus, you can easily customize the heat and sweetness to your liking.
Yes! Mix a few tablespoons of this dried jerk seasoning with olive oil, lime juice, garlic, and a bit of soy sauce (optional) to create a flavorful marinade.
Tips
- Fresh Spices Make a Difference: Use fresh dried spices for the most vibrant flavor. The farther the expiry date the better.
- Adjust to Taste: Start with less cayenne and add more as needed.
- Double the Batch: It’s easy to make extra and store for future meals.
- Label Your Jar: Don’t forget to write the date on your container so you know when you made it.
Homemade jerk seasoning is a quick and easy way to bring bold Caribbean flavors to your kitchen.
Whether you’re grilling chicken, roasting vegetables, or cooking up some Rasta Pasta, having this dried jerk seasoning on hand will make mealtime exciting and full of flavor.
Once you make your own, you may never go back to store-bought!
Happy cooking!
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Homemade Jerk seasoning
Ingredients
- 4 teaspoons ground ginger
- 4 teaspoons dried thyme
- 1 ¼ teaspoons Black pepper
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 teaspoons cinnamon
- 4 teaspoons ground allspice
- 4 teaspoons smoked paprika
- 2 teaspoons ground nutmeg
- 2 ½ tablespoons
brown sugar
- 2 teaspoons Chicken bouillon
- 4 teaspoons cayenne pepper
- ½ teaspoon salt (optional)
Instructions
- Measure out all the ingredients into a small mixing bowl.
- Use a whisk or fork to stir everything together until well combined.
- You can use the seasoning right away, or transfer it into an airtight spice jar for future use.
Notes
- This recipe can easily be doubled or tripled for a larger batch.
- Pay close attention to the measurements, both tablespoons and teaspoons are used, so be sure not to mix them up.
- Recipe yields about ¾ cup (12 tablespoons) and can be used for multiple recipes.
- If you want a salt free seasoning blend, leave out the salt and bouillon.
If you want to make any Jamaican chicken recipe, you’ve got to have this seasoning blend on hand. I hope you get to try this and let me know what you think!