Spicy, savory, salty, sweet? Jamaican jerk seasoning has it occurring! When a recent craving arose for the daring, balanced flavors of this Caribbean spice mix, we got into the kitchen attempting to copy its magic with ingredients we had readily available.
Our inspired version comes together in only 5 minutes with easy-to-find ingredients! It’s so versatile and adds quick flavor to the whole lot from chicken to plantains, veggies, chickpeas, and more. Let’s spice it up in here!
When it involves Jamaican cuisine, “jerk” refers to a type 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 incorporates Scotch bonnet peppers and allspice as key ingredients. Since it’s difficult to search out Scotch bonnet in our area, we got here up with an inspired twist using cayenne pepper. For a version using Scotch bonnet peppers and other fresh ingredients, take a look at this more traditional recipe from Island Style Kitchen.
The term “jerk seasoning” is usually used to discuss with a dry spice rub and sometimes to a marinade.
To keep things super easy and convenient, we prefer to make a dry spice rub with sugar, salt, and spices. This dry mixture keeps well for months within the pantry, and if you must make a marinade, it’s as easy as stirring in a number of liquid ingredients!
For the jerk spice rubwe mix 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 right 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 the whole lot from chickpeas, tofu, and cauliflower (recipe coming soon!) to roasted plantains, mushrooms, and other veggies. It’s so flavorful that it might probably even make cardboard taste good 😜 (not beneficial, though!).
If you are trying this recipe, tell us! Leave a comment, rate it, and don’t forget to tag a photograph @minimalistbaker on Instagram. Cheers, friends!
Servings 8 (~1 Tbsp servings)
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Add all spices to a small jar (or bowl) and shake (or stir) to mix, breaking up any stubborn clumps of brown sugar.
Taste and adjust as needed, adding more cayenne if it is not noticeably spicy. It should taste sweet, salty, and quite spicy. Flavor will vary with the freshness and warmth level* of your spices, so be at liberty to regulate further to taste (we added the total amount of cayenne)! Will keep at room temperature for several months.
*Recipe as written makes ~1/2 cup seasoning.
*Brown sugar is traditionally utilized in jerk seasoning. We tested with coconut sugar, and while it worked, it covered up a number 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 total amount. Adjust up or down depending on personal preference and the way spicy your cayenne is!
*To make a marinademix 1/2 cup of the dry spice rub with 1/4 cup olive oil (or your neutral oil of selection), 1/4 cup tamari (low sodium for less saltiness), and a pair of 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.
Serving: 1 tablespoon Calories: 16 Carbohydrates: 3.9 g Protein: 0.4 g Fat: 0.2 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 441 mg Potassium: 43 mg Fiber: 0.9 g Sugar: 1.3 g Vitamin A: 17 IU Vitamin C: 1 mg Calcium: 24 mg Iron: 0.5 mg
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