Jamaican Jerk Seasoning Blend

Make your own delicious Jamaican Jerk seasoning blend for fast and easy stir fry dinners or as a delicious way to boost the flavor of grilled meats or vegetables.

Following a family trip to Jamaica where we luxuriously dined on amazing beach grilled Jamaican jerk chicken, it became apparent I was going to have to figure out how to make this at home!

After several batches, we finally came up with the perfect blend to reproduce the exotic flavors we enjoyed on the beach and we’re so happy to be able to share it with you.

Homemade Jamaican Jerk Seasoning Mix

This jerk seasoning mix adds kick to otherwise bland dishes and a little goes a LONG way!
You’ll Need:
1 tablespoon garlic powder
2 to 3 teaspoons cayenne pepper
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried parsley
2 teaspoons sugar
2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground allspice
1/2 teaspoon black pepper
1/2 teaspoon dried crushed red pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Combine all of the ingredients in a small jar or zip close bag, seal and shake well to combine. Use this on chicken, as a rub for steaks or pork or on vegetables. To alter the level of heat, use more or less cayenne as desired.

Wet Jamaican Jerk Seasoning

While the above recipe offers great flavor and is easier to store, here is the “wet” Jamaican Jerk Recipe:

1/2 cup ground allspice (pimento berry)
1/2+ cup packed brown sugar
6 to 8 garlic cloves
2 to 3 scotch bonnet peppers, depending on size
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches green onions (scallions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt and pepper to taste
2 tablespoons soy sauce to moisten

Combine the peppers and onions in a food processor, pulse, add the remaining ingredients, drizzling in additional soy sauce as needed to moisten.

Rub the meat (chicken, pork, beef, tofu, fish, etc) generously with the rub, including under the skin and in the cavities, This is also excellent on fish. Cook on the grill!

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