This Jamaican Jerk seasoning will make your chicken, beef/pork or seafood taste insanely good! It is made with authentic Jamaican flavors. Visit the Carribean without leaving your home!
This is my new favorite chicken seasoning! I love seasoning blends! I love making my good ole West African Suya Spice which is great on beef, chicken or fish! I also love making a big tub of what I call "green spices". It is made up of ground garlic, ginger, parsley, celery, basil and leeks, and green onions. I keep my green spices in the fridge and I add it to a lot of meals to improve the taste!
And now, I love this Jamaican Jerk Seasoning! It includes some ingredients I don't normally season with but it tastes so good! I served chicken grilled with this seasoning to my husband and warned, "that chicken might taste different from what you are used to because I used Jamaican seasoning". He actually loved it!
And the girls and I totally love it too!
What is Carribean Jerk Seasoning?
Carribean Jerk Seasoning is a seasoning made of the quintessential spices used in making Carribean Jerk Chicken. It is black in color, made with allspice, scotch bonnet pepper, and other spices. It can either be a dry rub or a wet marinade.
What Spice Can I use instead of Jerk?
Nothing really. Jerk has a taste that is distinct to it. The good thing, however, is that you do not have to rely on storebought Jerk Seasoning you can make yours at home and it will be fresher with more intense flavors.
What Does Jerk Seasoning Taste Like?
Jerk Seasoning is spicy, slightly sweet with a melange of big bold flavors that are hard to describe.
What is Jerk Seasoning Used For?
Jerk Seasoning is used for chicken, fish and even pork or other kinds of meat.
Check out this post for how to make Jerk Chicken using this marinade.
Jamaican Jerk Seasoning
- 2 tablespoons oil I used corn oil
- 6 cloves garlic peeled and minced
- 1 scotch bonnet pepper sub with habanero pepper
- 1 tablespoon ground allspice
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- ½ inch ginger root peeled and minced
- 1 teaspoon ground white pepper
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 4 scallions trimmed and chopped
- ½ cup red wine vinegar
- ⅓ cup lime juice freshly squeezed
- Place oil in a small pan and let it heat up for about 2 minutes on medium. Add the garlic and scotch bonnet pepper (do not cut the scotch bonnet pepper) and let then cook in the oil while you stir from time to time until the garlic just starts getting brown. Add the allspice, cinnamon and brown sugar. Stir and let it cook just until the sugar melts. Remove from heat and let it cool.
- Place the rest of the ingredients into a blender then add the allspice mixture. Blend into a paste.
- Place in an airtight container and store in the fridge for up to ten days.
* This Recipe was adapted from the cookbook, The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samuelson