Homemade Jamaican Jerk Seasoning

Bring bold, island-inspired flavor to your kitchen with this homemade Jamaican jerk seasoning! It’s smoky, spicy, sweet, and packed with aromatic herbs and warm spices—just the way jerk should be. Perfect for rubbing on chicken, pork, seafood, or even tossing with roasted veggies, this easy DIY blend is a pantry must-have. Skip the store-bought version and make your own in minutes with ingredients you probably already have on hand. Once you try it, you’ll be reaching for this seasoning mix again and again!

Ingredients

• Onion powder: Adds a mellow, savory depth and builds the base of flavor.

• Garlic powder: Essential for that bold, punchy kick. Don’t skip it.

• Crushed red pepper: Brings the heat! Adjust up or down depending on your spice comfort zone. I often throw in a little extra, but that’s totally up to you. 

• Black pepper: Sharp and peppery, it balances the sweetness and gives the blend a bit of bite.

• Salt: Rounds everything out and brings the flavors together. Pro tip: if you’re using this on chicken, swap it for crushed chicken bouillon for extra savory depth.

• Paprika: Adds warmth and a touch of smokiness. Use smoked paprika if you want even more depth.

• Allspice: This is what makes jerk seasoning unmistakably jerk. Warm, complex, and just a little sweet.

• White granulated sugar: A little sweetness goes a long way in balancing the heat and spice. Brown or coconut sugar work great here too if that’s what you’ve got.

• Ground ginger: Adds a bright zing and warmth. It’s subtle but important.

• Ground clove: Intensely aromatic and warm—just a little gives that signature jerk edge.

• Dried thyme – Earthy, herby, and perfectly grounding. A must for classic jerk flavor.

How To Make Jamaican Jerk Seasoning

Please note that I’ve included a printable recipe card at the bottom of this post, so you can save it for later! 

• Add everything to a small mixing bowl and give it a good stir until it’s all nicely combined and evenly mixed.

• Transfer your spice blend to an airtight jar or container—something moisture-resistant is best.

• Store it somewhere cool and dry (think pantry, not next to the stove), and it’ll keep its punchy flavor for up to 2 months.

Recipe Notes

• Because this blend includes sugar, make sure you store it somewhere cool and dry. Moisture is not your friend here—it’ll clump up the mix and ruin your seasoning. If you want to be extra cautious, grab a few food-safe moisture absorber packets online and toss one in your jar.

• The better the spices, the better the flavor. You don’t need to splurge on the fanciest brand out there, but good-quality paprika, allspice, and thyme make a big difference in how bold and punchy your jerk seasoning turns out.

How To Use Your Jerk Seasoning

This blend is bold, punchy, and full of warm spice—and it’s way more versatile than you might think. Here’s how I love to use it:

• Chicken: Toss a few tablespoons with oil and lime juice, coat the chicken, and let it marinate for at least 30 minutes (or overnight if you’ve got the time). Then grill, bake, or air fry.

• Shrimp: A quick toss in oil and jerk seasoning, then pan-sear or grill for 2–3 minutes per side. So good in tacos or rice bowls.

• Pork: Rub onto pork chops or tenderloin with a little olive oil, then roast or slow cook. Great for sliders or with roasted plantains.

• Veggies: Sprinkle on roasted sweet potatoes, cauliflower, or zucchini for an easy way to jazz up any side dish.

• Tofu or Tempeh: Press, cube, toss in jerk seasoning and oil, and roast until crispy. A plant-based win.

• As a dry rub: Use about 1 tablespoon per pound of meat. Mix it with oil or yogurt for a wet marinade.

• In sauces or dips: Stir a teaspoon into sour cream, Greek yogurt, or mayo for a spicy dipping sauce.

This seasoning is powerful, so start small and adjust to taste—especially if you’ve got spice-sensitive folks at the table.

Print Recipe

Homemade Jamaican Jerk Seasoning

A bold, spicy, and aromatic blend that brings big island flavor to your kitchen. Use it as a dry rub or mix with oil for marinades—perfect for chicken, shrimp, pork, and veggies.

Prep Time5 minutes mins

Total Time5 minutes mins

Course: Seasoning

Ingredients

• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon crushed red pepper
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 tablespoon allspice
• ½ tablespoon white granulated sugar
• ½ tablespoon ground ginger
• ½ tablespoon ground clove
• ½ tablespoon dried thyme

Instructions

• Add everything to a small mixing bowl and give it a good stir until it’s all nicely combined and evenly mixed.
• Transfer your spice blend to an airtight jar or container—something moisture-resistant is best.
• Store it somewhere cool and dry (think pantry, not next to the stove), and it’ll keep its punchy flavor for up to 2 months.

That’s it—simple, bold, and so much better than store-bought. I like to keep a small jar of this in the pantry for easy weeknight dinners when I want big flavor without a fuss. Whether you’re seasoning chicken, shrimp, or tossing it into roasted veggies, this blend adds the perfect kick.