I first tried Jamaican food when I moved to the greater Miami area in 2008 and was blown away by how flavorful it is! I knew I wanted to create my own recipe using these flavors to share with all of you!
 
One of the most popular styles of cooking in Jamaica is called Jerk and it refers to spices that are combined to form either a dry rub or a paste that you put on meat or vegetables. Allspice and scotch bonnet peppers are two of the most common main ingredients used to make jerk seasoning.
 
When developing a recipe for Jamaican jerk seasoning, I found that a spice paste adheres better to proteins versus a dry rub because of the oil in it. I also discovered that adding lime juice and zest to this spice paste is what really takes it to the next level!
 
Jamaican Jerk Seasoning Paste Blended

When all the ingredients are blended together, they create this beautiful golden color!

I recommend using this Jamaican Jerk Spice Paste on chicken and pork, and trying a dry rub version of this spice paste on ribs. It will blow your mind!!
 
I made a Spatchcocked Chicken using this Jamaican Jerk Spice Paste and when served with a Caribbean Coleslaw, grilled romaine or grilled vegetables with Texas toast, it is absolutely delicious! You have to try it!
 

Jamaican Jerk Spice Paste

Here’s a pro tip for you! If you want to make this as authentic as possible, throw allspice berries on your fire- the allspice berry comes from the Pimento Wood tree, Pimento wood is the wood traditionally used in Jamaican Jerk cooking in Jamaica.

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Jamaican Jerk Seasoning Paste Blended

Jamaican Jerk Spice Paste


  • Author: Robyn
Scale

Ingredients

  • 1/2 cup chopped onion
  • 4 scallions
  • 1 tbsp allspice berries (ground is okay too)
  • 1 tbsp black pepper corns
  • 2 tsp dried thyme (fresh is even better)
  • 2 tsp cinnamon
  • 1 tsp ground sea salt
  • 1 tsp brown sugar
  • dash hot sauce
  • 1/4 tsp chopped habanero or scotch bonnet pepper with seeds removed (if you cannot handle heat, you can omit this part, but please still add the dash of hot sauce)
  • zest and juice of one large lime (don’t skip this step, the lime zest adds a lot of flavor)
  • 3 tablespoons olive oil

Instructions

  1. Add all the ingredients to a food processor in the order they are listed and puree, gradually adding the olive oil at the end.
  2. Puree until the paste reaches a uniform consistency.
  3. Enjoy as a marinade on chicken or pork!

Did you try this recipe? Leave me a comment below and let me know your thoughts! Tag me on Instagram @grillgirlrobyn – I love hearing from you!

If you liked this recipe, try these other flavorful rubs and sauces!

Low-Carb, Keto-Friendly, Chinese 5-Spice Dry Rub

Jamaican Jerk BBQ Sauce

Smoked Paprika BBQ Rub