Jamaican Jerk Seasoning Paste

Looking for a simple yet authentic recipe for jerk marinade? This aromatic blend of fresh herbs and spices is your ticket to capturing the quintessential flavors of Jamaica in your kitchen. Whether you’re grilling, baking, or frying, this Jamaican jerk seasoning paste is the secret to elevating your dishes.

Jerk seasoning is one of the most celebrated spice blends in Caribbean cooking. Whether you’re enjoying smoky jerk chicken fresh off the grill or indulging in juicy jerk shrimp, this seasoning creates unforgettable dishes. It’s no wonder it has found fans around the world, from backyard barbecues to gourmet kitchens.

Making your own jerk marinade at home means you’re in control of the flavor, heat, and spice. You’ll be amazed at how simple it is to bring these bold Caribbean flavors into your meals. Plus, there’s something deeply satisfying about crafting your own spice mix that rivals store-bought jars.

If you’ve been thinking about trying your hand at jerk seasoning paste, this recipe is the perfect place to start. It’s straightforward, packed with authentic Jamaican flavors, and versatile enough to use on everything from meats to veggies. Trust me, once you try it, you’ll want to jerk everything!   

What is jerk marinade

Jerk marinade is a flavorful combination of spices and aromatics deeply rooted in Jamaican cuisine. It’s the key to creating “jerk” dishes, a term synonymous with bold, smoky, and spicy flavors. From jerk chicken to jerk shrimp, this marinade works its magic on everything it touches.

Unlike store-bought versions that can be overly salty or spicy, making jerk marinade at home allows you to customize it to your taste. This recipe is perfect for those who want to experience the authentic flavors of Jamaica without leaving their kitchen.

Jerk Marinade vs. Jerk Rub: What’s the Difference

You might have come across jerk seasoning in two forms: a dry rub and a paste. While both pack a flavorful punch, the paste (or marinade) is my go-to for several reasons:

• Adherence: The paste clings better to meat, ensuring even seasoning.
• Flavor Intensity: The concentrated blend of spices and moisture creates a stronger flavor profile.
• Versatility: You can adjust the consistency to suit your recipe.

How to make Jamaican jerk seasoning paste

Ingredients

To make the best jerk marinade, you’ll need a mix of fresh and dried ingredients:

• Scotch Bonnet Peppers: The star of jerk seasoning, bringing heat and fruity undertones. Substitute with habanero if needed.
• Pimento (Allspice): A unique Jamaican spice, often described as a mix of nutmeg, clove, and cinnamon.
• Scallions: Also known as green onions, for a fresh, herbaceous note.
• Fresh Thyme: A staple in Caribbean cooking.
• Nutmeg, Black Pepper, and Salt: For depth and seasoning.
• Brown Sugar: To balance the heat.
• Vinegar: Adds tang and acts as a natural preservative.
• Garlic and Oil: To round out the flavors and create the paste consistency.

Instructions

1. Add all ingredients (except oil) to a blender or food processor.
2. Blend until combined. If the mixture is too clumpy, drizzle in olive oil until you achieve your desired consistency.
3. Store in an airtight container in the fridge. This marinade lasts up to six months if handled properly.

How to use jerk marinade

This jerk marinade isn’t just for meats! Here are a few creative ways to use it:

• Classic Jerk Chicken or Pork: Perfect for grilling or baking.
• Seafood: Try it on shrimp, lobster, or fish.
• Vegetarian Options: Add a tablespoon to roasted vegetables or tofu.
• Fusion Dishes: Stir into stews or pasta for a Caribbean twist.

Some of my favorite recipes that use this marinade include:

• Jerk Shrimp Tacos
• Coconut Jerk Chicken Wings
• Pulled Jerk Chicken Sandwiches

Tips for the best jerk marinade

• Adjust the Heat: Remove the seeds from the peppers if you prefer a milder flavor.
• Use Fresh Ingredients: Fresh thyme and scallions make a big difference.
• Handle with Care: Always wear gloves when handling hot peppers to avoid irritation.
• Storage: Use clean utensils to avoid contamination and keep your marinade fresh.

More Jamaican recipes I love

If you love Jamaican food, here are more recipes to explore:

• Jamaican brown stew fish
• Jamaican steam conch
• Jamaican gizzada
• Jamaican pumpkin rice

Recipe

Jamaican Jerk Seasoning Paste

An easy homemade jerk paste packed with bold Caribbean flavor. Use it to marinate chicken, pork, seafood, or vegetables for an authentic jerk taste.

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Prep Time 10 minutes mins

Servings: 12

Course: Condiment

Cuisine: Caribbean

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 4 –6 scotch bonnet peppers seeds and veins removed (adjust to heat preference)
• 2 tablespoons pimento seeds allspice
• 3 sprigs fresh thyme
• 8 scallions green onions
• 1 teaspoon ground nutmeg
• ½ cup packed brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon vinegar
• 3 cloves garlic
• 2 tablespoons olive oil optional, for consistency

Method

 

1. Add all ingredients to a blender or food processor.
2. Blend until smooth and well combined.
3. If needed, add olive oil a little at a time to reach your desired consistency.
4. Transfer to an airtight container and store in the refrigerator.

Notes

If you have a spice grinder, grind the pimento seeds first, then mix with the remaining ingredients.

This recipe is a great base—adjust to your heat preference by removing more or fewer seeds.

Wear gloves when handling hot peppers, especially scotch bonnets. Avoid touching your eyes.

Too spicy? Add a few squeezes of fresh orange juice to mellow the heat.

Tried this recipe?

Let us know how it was!