Jerk seasoning

Jerk seasoning

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5 Ratings
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The secret behind a great jerk seasoning is the allspice, for an earthy flavor, and the Scotch bonnet chili for heat. Traditionally, jerk contains quite a lot of sugar, but in our recipe, we've left it out altogether and it works just as well.
November 29 2016 by , photo by , nutritional review by in Recipes, Condiments

Jerk seasoning

1
2
3
4
5
4.2
5 Ratings
Not enough ratings
The secret behind a great jerk seasoning is the allspice, for an earthy flavor, and the Scotch bonnet chili for heat. Traditionally, jerk contains quite a lot of sugar, but in our recipe, we've left it out altogether and it works just as well.
USMetric
12 servingservings

Ingredients

  • 2 tbsp 2 tbsp onion powder
  • 1 tbsp 1 tbsp dried chives
  • 1 tbsp 1 tbsp dried thyme
  • 1 tbsp 1 tbsp ground allspice
  • 2 tsp 2 tsp ground black pepper
  • 2 tsp 2 tsp Scotch bonnet chili flakes
  • 2 tsp 2 tsp garlic powder
  • ยฝ tsp ยฝ tsp ground nutmeg
  • ยฝ tsp ยฝ tsp ground cinnamon
  • 1 tbsp 1 tbsp sea salt (optional)
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Instructions

Instructions are for 12 servings. Please modify as needed.

  1. In a small bowl, whisk together all of the ingredients until blended.
  2. Store the seasoning in a jar with a tight-fitting lid, and keep in a dark, dry, and cool place.

Tips

If you use whole seeds, grind in a grinder, either in advance or when cooking.

Make a big batch to last for 4โ€“6 months. After this time frame, the spices will lose some flavor and color. They won't go bad - they will just have less flavor.

Garlic flakes or garlic powder can be used for this recipe. Salt can also be added to this seasoning - it's up to you.

Recipes with jerk seasoning

Crispy Jerk Chicken Drumsticks with ColeslawCrispy Jerk Chicken Drumsticks with Coleslaw

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10 comments

  1. 1
    Claudia
    January 3 2017
    this dry Jerk rub is quite close and is very flavorful but as a Jamaican I had to post this
    wet marinade. I use it on Pork (shoulder and tenderloin are best) and Chicken (dark leg quarters) and Fish (any snapper is my fav.):

    5 scallions (green onions)
    5 sprigs of fresh thyme (about 1 tablespoon chopped)
    2 teaspoon salt
    1/2 teaspoon black pepper
    2 teaspoon ground allspice
    1/2 teaspoon cinnamon
    2 scotch bonnet peppers
    1/3 cup soy sauce
    2 tablespoon coconut oil
    1/4 cup vinegar
    1 onion
    1/2 lime juice
    3 cloves garlic
    1 teaspoon grated ginger
    rough chop ingredients and puree in a blender or food processor store in a glass jar for up to 3 - 4 weeks
    NOTE I use the whole scotch bonnet pepper minus stem - to lessen the heat remove the seeds and white membrane and handle peppers and sauce with Gloves!
    marinate meats skin fat and all in a Ziploc baggie the amount of marinade depends on how many peppers and how hot you want it to be - I use 2- 3 table spoons on 8-10 chicken thighs.
    marinate for at least 2hrs but overnight is better . discard used marinade and cook uncovered in oven at 400 or grill on barbeque. heat bbq turn off flames on one side and place meat on that side turn frequently

  2. 2
    L
    June 21 2017
    Why is this recipe liberal low carb, but the fried chicken that uses this spice rub keto low carb?
    Reply: #3
  3. 3
    Reply to comment #2 by L
    Puzzled
    November 26 2017
    That confused me too. How can that list of spices and herbs be 21 grams of carbs? It doesn't make sense...
  4. 4
    Aida Gonzalez
    September 15 2018
    Where the 21 hrs of carbs came from? Please let me know.
  5. 5
    E-Incendre
    November 12 2018
    Also wondering about the 21g of net carbs?!...It really doesn't make sense and I can't use the recipe till I know for sure. Please let us know.
    Reply: #6
  6. 6
    Reply to comment #5 by E-Incendre
    Kristin Parker Team Diet Doctor
    November 13 2018

    Also wondering about the 21g of net carbs?!...It really doesn't make sense and I can't use the recipe till I know for sure. Please let us know.

    The 21g is from the entire batch. This would definitely make more like 8-10 servings, depending on the amount of meat you were seasoning.

  7. 7
    Laura
    June 3 2019
    Can you specify the nutritional value per tablespoon? Or do we I just divide the amount given by 4? That would make this a bit more than 5g net carb per tablespoon.
    Reply: #8
  8. 8
    Reply to comment #7 by Laura
    Kristin Parker Team Diet Doctor
    June 4 2019

    Can you specify the nutritional value per tablespoon? Or do we I just divide the amount given by 4? That would make this a bit more than 5g net carb per tablespoon.

    Add up the total volume of the listed ingredients and you'll see how many tablespoons this adds up to.

  9. 9
    paul2296
    June 13 2020
    Where are the carbs coming from?
    Reply: #10
  10. 10
    Reply to comment #9 by paul2296
    Kerry Merritt Team Diet Doctor
    June 13 2020

    Where are the carbs coming from?

    Herbs and spices contain carbs. The 21 carbs are for the entire batch, which makes 1/4 cup. Depending on how much you use at once, the batch will provide multiple servings.

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Ratings

5
80%
4
0%
3
0%
2
0%
1
20%
4.2
1
2
3
4
5
5 Ratings

Ratings

5
80%
4
0%
3
0%
2
0%
1
20%
4.2
1
2
3
4
5
5 Ratings