Spicy, savory, salty, and sweet? Jamaican jerk seasoning has it going on! When a recent craving arose for the bold, balanced flavors of this Caribbean spice mix, we got into the kitchen attempting to replicate its magic with ingredients we had on hand.
Our inspired version comes together in just 5 minutes with easy-to-find ingredients! It’s so versatile and adds instant flavor to everything from chicken to plantains, veggies, chickpeas, and more. Let’s spice it up in here!
Origin of Jamaican Jerk Cooking
When it comes to Jamaican cuisine, “jerk” refers to a style of cooking that traditionally involves marinating meat in a spicy seasoning and cooking it over a wood fire for a smoky flavor. This method is believed to have originated with indigenous peoples in Jamaica.
The spicy, warming seasoning typically contains Scotch bonnet peppers and allspice as key ingredients. Since it’s challenging to find Scotch bonnet in our area, we came up with an inspired twist using cayenne pepper. For a version using Scotch bonnet peppers and other fresh ingredients, check out this more traditional recipe from Island Style Kitchen.
How to Make Jamaican Jerk Seasoning
The term “jerk seasoning” is sometimes used to refer to a dry spice rub and sometimes to a marinade.
To keep things super simple and convenient, we like to make a dry spice rub with sugar, salt, and spices. This dry mixture keeps well for months in the pantry, and if you want to make a marinade, it’s as easy as stirring in a few liquid ingredients!
For the jerk spice rub, we combine onion powder, granulated garlic, ground allspice, brown sugar, sea salt, and dried thyme with ground coriander, black pepper, cayenne, and cinnamon. You can use this rub as is, or turn it into a marinade by adding oil, tamari, and maple syrup. Either way, it’s DELICIOUS!
We hope you LOVE this Jamaican jerk seasoning! It’s:
Spicy
Savory
Subtly sweet
Balanced
Easy to make
& SO versatile!
Enjoy it on everything from chickpeas, tofu, and cauliflower (recipe coming soon!) to roasted plantains, mushrooms, and other veggies. It’s so flavorful that it would probably even make cardboard taste good 😜 (not recommended, though!).
More Caribbean-Inspired Recipes
- Jamaican Jerk Grilled Eggplant (30 Minutes!)
- Zesty Mango Habanero Hot Sauce
- Plantains 101: Perfectly Roasted Every Time!
- 2-Ingredient Piña Colada Smoothie
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
DIY Jamaican Jerk Seasoning
Ingredients
- 2 Tbsp onion powder
- 2 Tbsp granulated garlic
- 1 Tbsp ground allspice
- 1 Tbsp brown sugar* (ensure organic for vegan-friendly)
- 1 ½ tsp sea salt
- 1 ½ tsp dried thyme
- 1 ½ tsp ground coriander
- 1 ½ tsp ground black pepper
- 1 – 1 ½ tsp ground cayenne* (start with less if your cayenne is especially spicy)
- 3/4 tsp ground cinnamon
Instructions
- Add all spices to a small jar (or bowl) and shake (or stir) to combine, breaking up any stubborn clumps of brown sugar.
- Taste and adjust as needed, adding more cayenne if it's not noticeably spicy. It should taste sweet, salty, and quite spicy. Flavor will vary with the freshness and heat level* of your spices, so feel free to adjust further to taste (we added the full amount of cayenne)! Will keep at room temperature for several months.
- Enjoy as a dry spice rub or turn it into a marinade (see notes section for marinade instructions). It’s delicious for seasoning chickpeas, cauliflower (recipe coming soon!), tofu, oyster mushrooms, roasted vegetables, chicken, and more!
Notes
*Brown sugar is traditionally used in jerk seasoning. We tested with coconut sugar, and while it worked, it covered up some of the nuance of the spices, and we preferred the more neutral taste of brown sugar.
*The cayenne we used was 35,000 heat units and we added the full amount. Adjust up or down depending on personal preference and how spicy your cayenne is!
*To make a marinade, combine 1/2 cup of the dry spice rub with 1/4 cup olive oil (or your neutral oil of choice), 1/4 cup tamari (low sodium for less saltiness), and 2 Tbsp maple syrup. Whisk/stir until smooth. The marinade works well for seasoning chicken and is delicious tossed with crumbled tofu, shredded oyster mushrooms, or sliced plantains roasted on a parchment-lined baking sheet at 425 degrees F (218 C) until tender with crisp edges.
*Nutrition information is a rough estimate calculated with the lesser amount of cayenne.
Luke Forde says
How can you make a jerk rub/seasoning without all spice- Pimento. More research is needed before writing this, sick of authentic recipes being used as buzz word click bait.
Hi Luke, this recipe does include allspice and it’s one of the primary flavors. See ingredient 3.
Paul says
Thanks
Interesting. Allspice is not a flavour that comes to my mind when I think Jamaican Jerk. It’s usually “watch out there’s heat here”!!!!! :)
Paul
Jackie hamilton says
No to coriander
Paul says
Hi Folks
Just asking.
1 Tbsp Allspice
In proportion to the other ingredients this seems to be a lot?
Thanks
Paul
Hi Paul, 1 Tbsp is correct! It’s one of the primary flavors here.
Pat says
Hello Cookers,
I will definitely try your recipes. All food ĺooks delicious. Thanks for the ingredients.
Thank you, Pat! Enjoy!
Adam says
Yeah this is not Jamaican jerk seasoning. No all spice, no Scotch bonnet pepper, no pimento no thanks.
Pasqualina Arnaldo says
did you really have the need to comment ??
Abby's Dad says
Where is the nutmeg in this Jerk rub? It looks decent enough but without nutmeg it is missing one of the better flavors
Abby's Dad says
Thumb’s up; even the Badia dry rub has more to it