Sweet and Spicy Jerk Seasoning
Savory, sweet and spicy jerk seasoning is one of my favorite seasoning blends to cook with. But finding a really good dry Jamaican jerk spice blend in the grocery store is like a perpetual scavenger hunt for me. So, I’ve put together my own jerk seasoning creation to hopefully capture that perfect balance between savory and sweet with a bold spicy kick. This blend is not only delicious as a dry rub but can also be used as a wet marinade by adding olive oil or vegetable oil.
What is Jerk Seasoning
Jerk seasoning is a blend of spices and herbs that is a huge part of Jamaican cooking. Traditionally, jerk refers to a method of Jamaican cooking in which meats are marinated with a Jamaican jerk seasoning blend and slow-cooked over a wood fire or grill.
It’s a spice combination of sweet and savory spices that traditionally comes from Scotch bonnet peppers, habanero peppers, earthy spices like allspice, cinnamon, and nutmeg, and depth from fresh ingredients like parsley, garlic, onion, and thyme. It’s widely used in the Caribbean islands for marinating pork, beef, chicken, and seafood. In this recipe, I’ve used cayenne and paprika seasoning in place of the scotch bonnet and habanero peppers. These replacements are common grocery store spices and are easy to find.
Ways to Use Jerk Spice Mix
This flavor of seasoning is very versatile and is used primarily on meat but is delicious on vegetables too. Jamaican jerk chicken thighs or chicken quarters marinated in wet jerk seasoning and then grilled or smoked is probably the most common use and probably my personal favorite. Pork chops or pork tenderloin are next-level awesome with Jerk marinade slathered on. The sugars in the mix caramelize to form a sweet and spicy crust on top, yum!
Sprinkle the dry jerk spices liberally all over the poultry to work as a dry brine. Make sure the chicken or turkey is dry before you season with the spice blend. Let set uncovered in the refrigerator for at least a couple of hours before you cook it.
A big pot of black beans with a tablespoon or two mixed in elevates boring beans to wonderful.
Use this spice blend either as a paste or marinate on top of baked or smoked salmon filets for a delicious twist to fish night. Marinate chicken wings in this spicy seasoning or sprinkle shrimp wrapped in bacon with the dry mix and grill for your next tailgate or big game party. Your friends will forget all about the game score.
How To Make Your Own Sweet and Spicy Jerk Seasoning
One fun advantage of making your own version of jerk seasoning is you can make it as hot or sweet as you like. Add more or less of the hot spices like cayenne, black pepper, and paprika to suit your taste buds. The same goes for the sweet spices of white and brown sugar.
Ingredients for Spicy Jerk Seasoning
- Onion Powder
- Minced Onion Flakes
- Cayenne Pepper
- Garlic Powder
- Regular Salt or Sea Salt
- Black Pepper
- White Sugar or coconut sugar
- Brown Sugar
- Dried Thyme Leaves
- Dried Parsley Flakes
- Ground Allspice
- Paprika
- Red Pepper Flakes
- Cinnamon
- Cloves
- Ginger
- Cumin
Spice Blend Instructions
- Step One: In a bowl, measure and mix the spices. Stir until well combined.
- Step Two: Pour or scoop the seasoning blend into an airtight container or plastic bag.
The dry mix can be stored in the pantry for up to two months.
Fresh Ingredient Substitutions
- 4-6 cloves of garlic, minced instead of garlic powder
- 1-2 Scotch bonnet peppers, chopped, and 1 habanero pepper chopped (remove seeds for less heat) These fresh peppers replace the spicy hot ingredients of Cayenne, red pepper flakes, and paprika
- Use 1 medium onion, finely chopped, and 6 stalks of green onions (scallions), chopped instead of onion powder
- 3 tablespoons of fresh thyme leaves for dried thyme
- 1/4 cup of fresh parsley leaves for the parsley flakes
- You can also grind fresh spices such as allspice, cloves, and coriander seeds. Note: fresh ground coriander seeds replace the cumin spice
How to Make Jerk Marinade and Jerk Paste with Dry Jerk Seasoning
- Step 1 – Use 1/4 cup of oil-olive oil or vegetable oil.
- Step 2 – Mix in 3 heaping tablespoons of homemade Jamaican Jerk Seasoning and blend in a food processor or whisk thoroughly.
Additional ingredients to mix in: a big squeeze of lime juice and a teaspoon or 2 of soy sauce.
Refrigerate wet Jamaican jerk marinade in an airtight container for up to 2 weeks.
More Homemade Spice Blends and Salad Dressing
Jalapeno Ranch Dressing with Hidden Valley Packet
Cilantro Dill Vinaigrette Salad Dressing and Marinade
Homemade Sweet and Spicy Jerk Seasoning
Equipment
- measuring spoon
Ingredients
Spice Ingredients
- 2 tbsp Onion Powder
- 2 tbsp Garlic Powder
- 1 tbsp Onion Flakes
- 1.5 tbsp Cayenne Pepper
- 1 tbsp Regular Salt or Sea Salt
- 1 tbsp Black Pepper
- 1 tbsp White Sugar or Coconut Sugar
- 1 tbsp Brown Sugar
- 1 tbsp Dried Thyme
- 3 tbsp Dried Parsley Flakes
- 2 tsp Ground Allspice
- 2 tsp Paprika
- 1.5 tsp Red Pepper Flakes
- 2 tsp Cinnamon
- 1 tsp Cloves
- 1/2 tsp Ginger
- 1/2 tsp Cumin
Instructions
- Step One: In a bowl, measure and mix the spices. Stir until well combined.
- Step Two: Pour or scoop the seasoning blend into an airtight container or plastic bag
- The dry mix can be stored in the pantry for up to two months.
Notes
How to Make Jerk Marinade and Jerk Paste with Dry Jerk Seasoning
- Step 1 – Use 1/4 cup of oil-olive oil or vegetable oil.
- Step 2 – Mix in 3 heaping tablespoons of homemade Jamaican Jerk Seasoning and blend in a food processor or whisk thoroughly.
