Jerk Seasoning

Jerk Seasoning


"This is a great seasoning for any meat. You can make more of it all at once and store it in an airtight container. Make sure you store it in a cool, dry place."


10 m servings 304 cals
Serving size has been adjusted!

Original recipe yields 1 servings



  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1171 mg
  • 47%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.
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Your rating



  1. 82 Ratings


I thought this was really good. Low on the heat scale but still pretty good. Traditionally, jerk seasoning has cinnamon and sometimes nutmeg in it. I like the flavor of jerk but not w/the cinn...

This recipe was pretty good. My only complaint is that it needs something so that it's not so dry. If you happen to be cooking anything else and have some gravy left over, you might want to us...

This makes EVERYTHING taste so good. I personally don't like things too hot and this gives just enough kick for me. I also love the fact that I don't have to marinate, and when I put this on fis...

So good! Try this: Thaw one bag of frozen shrimp, then saute them in a little bit of oil and a generous sprinkling of this seasoning. Mix 3 cups shredded cabbage with 3Tblsps mayo, and the juice...

Wow! The flavor that this rub added to a tenderloin steak was fantastic. I would rate it a 3 out 5 on the spicy scale.

tastes great but most kids will think it much too hot.

Very good rub..... the Allspice and cinnamon add an interesting flavor to grilled chicken breasts.s

Very good jerk seasoning! I mixed 2 TB of it w/ 1/4 c. white vinegar, 2 TB EVOO, and 2 TB Soy Sauce, and marinated a couple chicken breasts in it. Ran out of gas on the grill (eek!), so I did th...

I'm still trying to find a jerk recipe like the one we had on our honeymoon -- this was close, but still missing something. I liked that I didn't have to marinate overnight, so I could throw th...