Jamaican Jerk Seasoning

Bring island flavor to your kitchen with this homemade Jamaican Jerk Seasoning. Packed with warming spices, it delivers a spicy, smoky, and slightly sweet kick. Perfect for grilling, roasting, or adding depth to soups and marinades.

I’ve been on a little spice-blend kick lately, and I couldn’t resist whipping up a homemade Jamaican Jerk Seasoning! I love that I can pull it together from spices already in my pantry and instantly bring a taste of the Caribbean right to my table. Trust me, once you try it, you’ll be sprinkling it on everything!

You’ll also love my poultry seasoning and ranch seasoning mix, both made with simple pantry spices for quick, homemade flavor.

Why I love this recipe

I love this Jamaican Jerk Seasoning because it’s so versatile. I can sprinkle it on chicken before grilling, rub it into pork chops before roasting, or stir it into a pot of chicken tortilla soup (or most any soup!) to give it a deep, rich flavor.

Making it at home also means I can control the spice level and use the freshest ingredients. It keeps well in the pantry, so I always have a little taste of the Caribbean on hand whenever I want it.

Ingredients

• Savory seasonings: onion powder, garlic powder, salt
• Heat and spice: crushed red pepper, black pepper, paprika
• Warm aromatics: allspice, ground ginger, ground clove
• Sweetness: white granulated sugar
• Herbs: dried thyme

Step by step

1. In a small mixing bowl, combine all of your ingredients. Stir contents to combine evenly.
2. Store in an airtight, moisture-resistant container in a cool, dry place for up to 2 months. (See my jar recommendation below.)

Variations

This seasoning is easy to adjust to your taste. For smokiness, stir in smoked paprika. For bold heat, add more crushed red pepper or a pinch of cayenne.

You can even switch up the sugar; brown sugar or coconut sugar works just as well as white sugar.

Ways to use it

Here are a few of my favorite ways to use this blend: on grilled chicken or shrimp, sprinkled over roasted vegetables or potatoes, or stirred into rice.

It makes marinades more flavorful and adds a cozy warmth to soups and stews. You can even mix it into sauces for a quick flavor boost.

Storage

Keep it in an airtight container in a cool, dry spot. Since it has sugar, avoid moisture and excess warmth, which can cause clumping. Stored properly, it’ll stay fresh for about two months, but I usually use mine up much sooner.

If you try this recipe please comment and rate it below, I love hearing from you!