Immaculate Bites

African and Caribbean Recipes Made Easy

Home / Types / Caribbean

Jamaican Jerk Seasoning

Jump to Recipe Jump to Video Print Recipe
Author: Imma
Pin19kYummly770Shares20k

Jamaican Jerk Seasoning – Save money and make your own homemade  Jerk Spice, it is quick to put together and can be easily customized for personal preference.

Jamaican Jerk Seasoning

Did I mention I was cleaning up my pantry? Using up some spices that have been sitting in the pantry patiently and getting rid of others that would never make the cut these days? Spice blends to be specific. I have come to the conclusion that most of these spice blends can be made at home and taste way better and some are cost-effective too! Take for example, this Jamaican jerk seasoning; I did not go out of my way to get any extra spices. Yes, some of the spices are the ones you use in your everyday meals or ones you can incorporate in your cooking.

Jamaican Jerk Seasoning

Do you know I had two Jamaican Jerk Seasoningof jerk spice just chilling in the pantry? After making my own spice blend I said goodbye to the two jars and we parted ways – amicably, of course, no hard feelings. There was no way I’m going to use up the Jamaican Jerk Seasoningstuff anymore!

Jamaican Jerk Seasoning

Yeah, I know it is money down the drain. So I am going to think twice about buying them next time, every penny counts. This tastes way better!!!!

Jamaican Jerk Seasoning

This is a blend of sweet tropical spices and one or two savory herbs coupled with a pleasing, peppery heat. Now the good thing about Jamaican Jerk Seasoningyour own spice blends is getting rid of some spices that you absolutely cannot tolerate. And throwing in the ones you simply adore. Make it completely Paleo, Vegan or taste- bud worthy! My son had a blast when I was taking pictures; he decided to make his own special blend. He taught it needed some sweetness…. who am I to say no? Whatever rocks his boat!

Jamaican Jerk Seasoning

Now, whenever I use this spice, which for the last few weeks has been on a weekly rotation (in various proteins and sides), he wants to use his own special blend, I let him do. It makes him feel accomplished. Hang tight, I am going to share with you a few of my recipes and there will be more to come – Barbecue season is quickly approaching  Enjoy!!!

 

Watch How To Make It

 

 

Print

Jamaican Jerk Seasoning Recipe

Jamaican Jerk Seasoning – Save money and make your own homemade Jerk Spice, it is quick to put together and can be easily customized for personal preference.   
4.84 from 18 votes
Prep: 5 mins
Total: 5 mins
Caribbean
Servings 6 -8

Ingredients

  • 1 1/2 Tablespoon onion powder
  • 1 1/2 Tablespoon garlic powder
  • 1 tablespoon ground gingerspice
  • 1 Tablespoon dried thyme
  • 1 teaspoon freshly ground white pepper
  • ½ tablespoon cinnamon spice
  • 1 tablespoon ground all spice
  • 1 Tablespoon smoked paprika
  • ½ Tablespoon ground nutmeg spice
  • 2 -3 Tablespoons coconut sugar replace with brown sugar
  • ½ - 1 Tablespoon vegetable chicken, Maggie powder (bouillon) adjust to suit taste buds
  • 1 Tablespoon or more Hot pepper Chili, cayenne pepper, pepper flakes Adjust to suit taste buds
  • 2 tablespoons dried green onion flakes (optional) See notes

Instructions

  • Jar
  • zip lock

Tips & Notes:

Homemade dried green onions.
Chop green onions and let it dry out in the sun , during summer months. Might take 2-3 days. Store in an airtight container - great for garnishes and to add flavor.

Nutrition Information:

Calories: 27kcal (1%)| Carbohydrates: 6g (2%)| Protein: 1g (2%)| Fat: 1g (2%)| Saturated Fat: 1g (6%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 1g| Sodium: 6mg| Potassium: 96mg (3%)| Fiber: 2g (8%)| Sugar: 1g (1%)| Vitamin A: 796IU (16%)| Vitamin C: 2mg (2%)| Calcium: 39mg (4%)| Iron: 1mg (6%)
Author: Immaculate Bites
Course: Condiment
Cuisine: Caribbean
Keyword: jerk seasoning, seasoning
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
Follow on Instagram

 

 

JAMAICAN-SPICE

Reader Interactions

Leave a Review

I love hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments & Reviews

  1. Kate says

    I made your Jerk Seasoning for Grandbabycakes’ Jerk Shrimp Cobb Salad – so delicious thank you for your helpful notes and recipe. I omitted the stock cube as I didn’t have one but I think it tastes good adapting it to one’s taste.

    Reply

  3. Jenny says

    Hi there! I’m also cleaning out my spice cabinet but I don’t have powder ginger and nutmeg. Do I need to have these two ingredients or is it OK to leave out? Will the flavor not be the same without? Thank you!

    Reply

  10. Rebecca says

    Thanks for sharing this I love this recipe along with the Jerk chicken and rice. All my family love it!

    Reply

  11. Janelle says

    Hi I was wondering if since I happen to have reaper powder how much would I use in this recipe in place of the other hot pepper powder. It’s super hot.

    Reply

  12. Tyler M says

    Anyone have any good suggestions for using this recipe? It’s been amazing on what I’ve tried it on, but I’m just curious what everyone else has used it for.

    Reply

    • Kevin says

      Hi. I dredge some boneless skinless chicken thighs about 8 small to medium size lightly in the spice rub.
      Sear in a pan with hot oil on both sides and remove from pan
      Clean out pan.
      Add a little oil and sauté 1 tbsp minced garlic, 1 tbsp minced ginger and 1/2 a chopped onion. Sauté on medium heat till onions are soft.
      Add 1 1/2 cups rice and sauté in mixture til rice is translucent.
      Add 3 cups chicken broth and 3 tbsp of the jerk rub and mix thoroughly.
      Bring to a boil. Reduce heat to simmer add the chicken back to the rice mix and simmer for about 20 minutes til liquid is mostly evaporated.
      1 pan jerk chicken and rice
      (Modifiers. Add beans to rice. You can use bone in skin on thighs or legs also work well. Just sauté a little longer)

      Reply

  17. Jodi says

    Can anyone tell me what size jar in fluid ounces you used to layer the jerk rub recipe? I see it is a mason jar in background but can’t tell how big the jar of layered spices are. PLEASE EMAIL ME ANSWER Jodi@TheMarsh.com many thanks! I ask as dry ingredients do not translate whatsoever to liquid….

    Reply

  18. Lani says

    I was confused bt the comment coconut sugar replace with brown sugar…do you mean use either or?

    thanks!

    Reply

  19. Colleen says

    This sounds so good! I’ve made some of your other recipes in the past and LOVED them. Excited to try this one…
    when you say, “1 Tablespoon or more Hot pepper Chili, cayenne pepper, pepper flakes Adjust to suit taste buds” do you mean 1tablespoon of each?

    Reply

    • ImmaculateBites says

      Hi Colleen! I meant either or. So I Tablespoon of any of these peppers . Thanks for trying out my recipes . Glad they are working out well you -Woo Hoo!!

      Reply

  21. Susan says

    If I wanted to use this spice in a marinade how much would you suggest if I had 1/4 cup olive oil and 1/4 cup lime juice? Thanks.

    Reply

    • ImmaculateBites says

      I Can’t say for sure. You might have to experiment with it to get to the right consistency.

      Reply

      • Elena says

        Just a suggestion, I make my own jerk marinades. Maybe try:
        1/4 cup olive oil
        1/4 cup soy sauce (as opposed to salt or bullion)
        Juice of 1/2 a lime
        1/2 cup orange juice
        1/3 cup white vinegar

        This works for me and you can adjust the olive oil and oj up if you want it thinner. I adjusted this based on the recipe calling for dry ingredients. My recipe is mostly made fresh herbs and I use double the amounts I listed (except the vinegar which I use a cup of) Hope this helps.

        Reply

  22. Juliet says

    thanks for the combination. I was wondering if I could leave out the thyme or it is a necessity. I leave in Ghana and I am yet to come across thyme. or if you offer another substitute please

    Reply

  23. Rebecca says

    Awesome! Planning on using this as a gift idea, along with a small recipe card book with ideas on how to use it. I make the mix without the sugar, and add sugar/molasses/etc as needed to my recipes, but I will probably include the sugar in the gift version because I think most of my friends would prefer it that way.

    Reply

    • ImmaculateBites says

      Awesome Gift idea! I bet your friends would Love it ! Definitely using your gift idea-so well thought out. Thanks for sharing Rebecca.

      Reply

  24. tim says

    sounds good. as for the Maggis, there are a lot of vegetarian and vegan “chicken” bullion varieties out there. Some powdered, and some granules, just shop around if that’s what you need.

    Reply

  26. Valerie says

    Imma, oh my goodness!! I just whipped up a batch of this because I’m making your Caribbean wings for dinner tonight and this spice blend is to die for! It’s a flavor I’ve been looking for. I will never ever buy store bought jerk spice again.

    Reply

  27. Mari says

    Hello Imma. The other night I made Jamaican Curry Chicken for dinner on my Crockpot. I followed your recipe step by step and it came out delicious. Thank you for sharing!!

    Now I want to try making that Jerk Seasoning following your recipe as well. May I ask you how long it can last if putting all the ingredientes mentioned on your recipe? Please let me know and again thanks!

    Reply

  29. Ron Dallman says

    I get your leaving salt out of the recipe, but adding “salt to taste” or “adjust salt and bouillon to taste” would make it easier for some people. The bullion has a lot of salt too, but if you don’t use it the recipe won’t work.

    Reply

  30. Lee says

    Thank you soo much for this recipe!

    My partner is Caribbean and he cannot believe he has met a woman in London from New Zealand who can make wicked Jerk Chicken, all thanks to you.
    I also made the Caribbean Coleslaw to go with it and the dressing I will keep using for all my salads I think.

    Thanks again you have made me and on amazing man happy !

    Lee x 🙂

    Reply

    • ImmaculateBites says

      My pleasure! Super happy for you lee. Thank you so much for taking the time to let me know .

      Reply

  31. Jolt da says

    Hi Imma,
    Just started making a few of your recipes. I plan on making the Jamaican Chicken Curry tomorrow for my parents but it calls for creole spices, do you handmade this one too like you do above? And if so what would me the recipe?
    Thank you!
    God Bless your hands and work!

    Reply

  32. Natalie says

    Hi Immaculate, this looks incredible! I like the idea of layering the spice as I’m giving the jars as gifts, but the recipe suggests blending the ingredients. What do you think works best?

    Thanks so much,

    Natalie

    Reply

    • ImmaculateBites says

      Hi Nathalie! Whenever, I give it as a gift I layer the the spice, just to make it look more attractive!If am making it for several people I just blend before placing in the jar, less tedious. Hope this helps.

      Reply

  33. David says

    Thanks! I don’t normally follow recipes. I just look at them for ideas then do my own thing. I’ve failed twice making my own jerk mixture. Followed this one exactly and it turned out just as I hoped. We’ll done, thanks for sharing!

    Reply

  34. Marlene says

    Love this idea, especially the gift jar. I love giving unusual food gifts and wouldn’t have thought to layer the spices–even though the recipient has to mix it all up to use it! I also have several bottles of jerk spice, both “powdered” and liquid, form a trip to Jamaica years ago. Need to use them, will try your jerk shrimp spaghetti.

    Reply

    • ImmaculateBites says

      Hi Marlene! It truly is a great gift idea- economical and easy to put together. Do let me know how the jerk shrimp works out for you. Thanks!

      Reply

  36. swathi says

    I haven’t tried jerk seasoning my recipes, this sounds so good I am going to try it. thanks for sharing. Pinning for later use.

    Reply

  37. Uneku@KaunaKitchen says

    I came across your site awhile ago and I love your passion for all things food;) Thanks for sharing. I use jerk seasoning a lot, I am definitely going to try this out.

    Reply

  39. Kate says

    Thanks for the great recipe. I was wondering though you list smoked paprika twice in the recipe is this correct or an error?

    Reply

  41. Jamila says

    Love this! Always make my own jerk seasoning and throw in a bit of beer in the marinade for an extra kick!

    Reply

  42. Nagi@RecipeTinEats says

    Imma! This is GOLD!! I am making it asap. Love that your son got stuck into this too!!

    Oh, and I adore those layers you made 🙂 I’m thinking this will be an awesome gift. So sick of getting and giving chocolate and sweets! This is FAR more interesting!!

    Reply

    • ImmaculateBites says

      Thanks Nagi! Totally agree you… this would make a Great gift. And they definitely going to use it one way or another.

      Reply

  43. milkish says

    Hi Emma thank for all the kitchen vibes. Pls do u have recipes on how to grill a whole chicken I can’t fine it. Pls help. Thank you

    Reply

    • Paul says

      A whole jerk chicken would be best cooked on a BBQ/Smoker, Beer Can style, based on past experience. The hardest part is finding a suitable size rack to sit the chicken on/over. Failing that method, just butterfly the chicken and grill!!!

      Reply

  44. Greg says

    Oh my, uh huh, ya betcha!
    I’m gonna give that a spin, and look for more as you mentioned. But these ingredients sound real familiar, except for adding the maggi. I’ll have to give that a shot.

    BTW, I use a little sweet to help counter the scotch bonnets I use in my jerk. Often it comes in the form of molasses.

    Thank you, so very much.
    Big smiles

    Reply

    • ImmaculateBites says

      Hi Greg! Maggi is chicken bouillon – a very polarizing ingredient. Feel free not to include it in the mix. This is the thing you either like it, because it tastes GREAT! (am not going to lie) or hate it because of health concerns. It’s been labeled the “BIG BAD WOLF”, with strong compelling arguments. HOWEVER, I do use it ! .Ooops! I hope there are no MSG Police out there! Run!

      Reply

      • Greg says

        Thanks! I meant to mean that I have not used it in making Jerk. I’m going to start using it in some of my Asian recipes that distinguish between different soy sauces which are inconvenient to try to locate where I live. So, I’ll be trying to complicate the tastes by using soy, maggi, and worcestershire.

        I’m glad the NO-MSG patrol is busy elsewhere at the moment. 🙂 I was very glad to find your site and I’m recommending it to friends and through Pinterest.

        Reply

          • Carmel says

            I opted out of the bullion powder because my mom has asthma and that’s complicated by MSG. Instead, I’ve found a liquid bullion that does not have MSG. “Savory Choice Chicken Broth Concentrate.” When making your jerk chicken thighs last night (omg delicious) I added it with the other liquids and it came out great!