Homemade Jerk Seasoning Recipe

This homemade Jamaican jerk seasoning is easy to make with spices you already have in your pantry and will add extra flavor to any dish. It’s perfect for your dips too!

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The first time I ate anything with Jerk seasoning on it, we were on our honeymoon in Jamaica.

We booked one week at a Beaches resort where everything was included. Good thing, because we love to eat!

We ate at every restaurant, every time they were open, tried all the dishes and gained a few “love pounds.” And once I tasted their Jamaican Jerk chicken, I was hooked.

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What is Caribbean Jerk Seasoning and why is it so freaking delicious?

I had always been scared to try it because it contains allspice, cinnamon, and Scotch Bonnet peppers which I believed to be hotter than Habanero peppers.

Jerk seasoning includes three staple ingredients found in the area, allspice, thyme, and Scotch Bonnet peppers.

The Scotch Bonnet is similar to a Habanero in heat level but depending on where they grow the peppers. Along with climate and other environmental factors, the strength and flavors can vary greatly from pepper to pepper. So use with care!

The other spices in jerk recipes are: nutmeg, ginger, salt, brown sugar, cloves, and thyme. The sweet spices like allspice and thyme mix well with the hot peppers and ginger giving it a sweet heat that everyone will love!

Try it on oyster crackers for a spicy snack everyone will love or these jerk chicken skewers I make as soon as it’s grilling season again and I uncover the grill!

wood plate with individual spices and text overlay labeling them

See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Paprika – I like to use smoked paprika but you can use regular. Just don’t use the sweet paprika as it will throw the flavor off.
Boullion – Use beef boullion but if you are only going to use this on chicken, use chicken boullion.
White pepper – Be sure to include this because it has a distinct flavor.
Cinnamon – I like to use Saigon cinnamon. It has a more robust flavor, is a little sweeter, and not so acidic.
Dried jalapeno – If you can’t find this, try some dried scotch bonnet peppers because this is the authentic way to make it.

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How To Make Homemade Jerk Seasoning

spices being mixed with a whisk on a wood plate

Put all the spices in a mixing bowl.

wood plate with jerk seasoning spread on it

Whisk together and store in a jar until ready to use.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

small terra cotta bowl of spice mix with a spoon

My version of Homemade Jerk Seasoning is a little less spicy as some of the others I have tried. This means more people can enjoy it!

I substitute dried jalapeño, cayenne, and red pepper flakes to make up for not using Scotch Bonnet Peppers.

If it is too spicy for you, feel free to cut back or eliminate these. Jerk recipes can be “dry” or “wet” depending on how you like them.

The “wet” version is more of a marinade where you soak the meat for a few hours. Baste or “sop” onto the meats during the cooking process. The “wet” Jerk marinade is also a paste you smear on just before cooking.

This is how you typically make Jerk Chicken 🙂

This “wet” version usually contains garlic, lime juice, scallions, and the fresh Scotch Bonnet peppers but I leave these out for the long term storage factor.

Storage

Keep the spice mix in an airtight container. I like to use a glass jar. Store in a cool, dry place like a pantry. It will last a few months!

Frequently Asked Questions

Where do you find dried jalapeno?

I use the ground version of jalapeño but feel free to use the dried jalapeño flakes if you prefer.

Can I use it to make a marinade?

Sure thing! Mix it with olive oil, lime juice, fresh garlic, and green onions, and pour it over your meat. Let it sit for a few hours or overnight and then cook your meat as planned!

Can I leave out the spices I don’t like?

Feel free to any of the spices that you don’t like but you must leave in the allspice to have that authentic Jerk flavor.

Why do they call it “jerk?”

It comes from the term “jerking” which means to poke holes in the meat so the flavors get all the way down into it.

jar of jerk seasoning with a metal spoon sticking out of it

Jerk Seasoning Uses

Use the dry version here as a rub or sprinkle it on meat and vegetables.
Add some lime juice and olive oil and turn it into a wet marinade.
Flavor some chicken wings, chicken thighs, chicken breasts, or nuggets.
Great on pulled pork!
Sprinkle it on crackers or snack mix to add some kick to it.

Recipe Tips & tricks

If you love this recipe as much as I do, please leave us a five-star review in the comment section below. Thanks!

Pinterest pin image for Jerk Seasoning recipe

This recipe makes about 1 cup of the Homemade Jerk Seasoning mix, but it will last for a few months in your spice cabinet. Don’t worry, you will use it up before then!