A flavorful homemade spice rub for Jerk Seasoning which can be used to flavor any type of protein like chicken, beef or pork. Serve with Jamaican rice and peas on the side! Recipe included below.
In 2012, I went to Jamaica and I remember all the delicious food that was flavored with Jerk Seasoning. One of the dishes was jerk chicken with rice and peas. In Jamaica, peas were actually red beans. I had asked the server about that and thought it was so weird because we are used to peas being green here in America. Updating this recipe makes me want to go back there and spend all day in the pool sipping cocktails and eating Jerk Burgers at an all-inclusive resort.
Why You Will Love This Recipe
This spice blend can be easily doubled or tripled to keep in a spice jar or storage container to use throughout the year.
Sadly this is not an authentic Jamaican Jerk seasoning recipe and I did not get it from a local there. It is however a good blend of seasonings and reminded me of the one I purchased there.
Onion powder - Onion powder is dehydrated, ground onion that is commonly used as a seasoning. Some people do not like the taste of freshly chopped onion so onion powder is a great substitute if you have a picky eater like that in your house.
Ground Thyme - Thyme is the herb of some members of the genus Thymus of aromatic perennial evergreen herbs in the mint family Lamiaceae.
Parsley - Parsley is a type of herb that is commonly used as a garnish or seasoning in various dishes. It has a bright green color and a mild, slightly bitter taste. Parsley is a good source of vitamins A and C, as well as minerals such as potassium and iron.
Ground Allspice - Allspice is a spice made from the dried berries of the Pimenta dioica plant, which is native to the Caribbean and Central America. It is called allspice because it has a flavor and aroma that is reminiscent of several different spices, including cinnamon, nutmeg, and cloves.
Cinnamon - Cinnamon is a spice that comes from the inner bark of several trees from the genus Cinnamomum.
Cayenne Pepper - Cayenne pepper is a type of chili pepper that is commonly used to add heat and flavor to dishes. It is named after the city of Cayenne in French Guiana and is often sold in powdered form.
Paprika - Paprika is a spice made from ground, dried fruits of Capsicum annuum, a type of pepper plant. It is typically sweet and mild, but can also have a slightly bitter or spicy taste depending on the variety used.
Red pepper flakes - Red pepper flakes are small pieces of dried hot peppers, typically made from cayenne, that are crushed or ground into small flakes.
Ground cumin - Cumin is a member of the parsley family. It is a dried seed that is made from a plant called Cuminum cyminum.
Garlic powder - is made from dehydrated garlic cloves and like the chili powder above it gets pulverized into a powder or flour consistency.
Ground nutmeg - s a seed or ground spice of several species of the genus Mysristica. It is rich in antioxidants and helps protect against signs of aging.
Sugar - Brown sugar or white sugar can be used
See recipe card below for a full list of ingredients and measurements.
How to make Jerk Seasoning
Step 1: Simply measure and add all the dry spices to a bowl and stir them to combine. Store the seasoning in plastic bags or airtight containers.
Rub your chicken with jerk seasoning before you are ready to grill or however you want to cook your chicken. Serve it with some rice and peas on the side.
What can I make with Jerk Seasoning?
Season some chicken and air fryer them in the air fryer. Follow my instructions for Air Fryer Chicken Breast Recipe
This recipe calls for any type of seasoning but make some Smoked Chicken Thighs with the seasoning.
Next time you grill season your burgers with this jerk seasoning. Check out my recipe for Jamaican Jerk Burgers.
Other proteins you can use are shrimp, tofu, sirloin, or pork. Season some french fries with the seasoning.
If stored in airtight containers this jerk seasoning will last anywhere from 1 to 3 years.
This seasoning is great with chicken especially if you use my method for cooking Aiand season the chicken with the seasoning first. Then follow my instructions for time and temperature.
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container.
Other recipes you might like
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A flavorful homemade spice rub for Jerk Seasoning which can be used to flavor any type of protein like chicken or pork. Serve with Jamaican rice and peas on the side! Recipe included below.
1 tablespoon onion powder
2 teaspoons ground thyme
1 teaspoon dried parsley
1 teaspoon ground allspice
¼ teaspoon ground cinnamon
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 teaspoon paprika
½ teaspoon hot pepper flakes
¼ teaspoon ground cumin
1 tablespoon garlic powder
2 teaspoons salt
¼ teaspoon ground nutmeg
2 teaspoons sugar
4 Chicken Breasts or Chicken Thighs
Rice and Peas
8 ounces small dried red beans or 8 ounces red kidney beans
1 quart water
16 ounces chicken stock or 16 ounces water
1⁄2 cup light coconut milk
2 teaspoons fresh thyme leaves
1⁄2 teaspoon ground allspice
2 scallions, finely chopped
1⁄2 cup white onion, chopped
2 minced garlic cloves
1 teaspoon black pepper
1 1⁄2 teaspoons kosher salt
1 scotch bonnet pepper (left whole)
1 teaspoon brown sugar
2 1⁄4 cups uncooked long grain brown rice
- Simply measure and add all the dry spices to a bowl and stir them to combine. Store the seasoning in plastic bags or airtight containers.
- Rub your chicken with jerk seasoning before you are ready to grill or however you want to cook your chicken. Serve it with some rice and peas on the side. Recipe below:
- Rinse and sort beans and place in a stockpot.
Rice and Peas:
- Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
- Drain and rinse beans.
- Bring to a boil with chicken stock, water, and coconut milk.
- Cover, reduce heat, and simmer for 1 ½-2 hours or until beans are tender and creamy.
- Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
- Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
- Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
- Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.
- For Vegetarian use water not the chicken broth or stock.
Seasoning blend: Spice blends that are homemade, I typically don't count points for. Use a lean protein like shrimp or chicken to make it zero if following blue or purple plan.
Rice points: green 3; blue 3; purple 1 (½ cup servings)
- Category: Easy
- Method: Stir
- Cuisine: Jamaican
- Calories: 563
- Sugar: 8g
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Carbohydrates: 100g
- Fiber: 18g
- Protein: 26g
Keywords: Jamaican Jerk Seasoning