Jerk Seasoning Recipe

Wellness Mama Jamaican Jerk Seasoning

I resisted trying Jamaican Jerk seasoning for years. It seemed strange to me to add cinnamon to savory dishes. Then, I married someone from Cincinnati and was introduced to Cincinnati Style Chili which also uses cinnamon in a savory dish (along with chocolate!).

I figured if I could learn to love cinnamon in chili, I could learn to like it in chicken or other dishes as well, so I attempted to cook Jamaican Jerk Chicken. My first try wasn’t successful, as it turns out the cinnamon has to be kept in a very careful balance.

Since then, I’ve perfected the recipe and really love the sweet, spicy and cinnamon combination of this spice blend, especially on chicken. I think these flavors are an acquired taste, so don’t give up if the flavors seem strange to you at first.

Jamaican Jerk seasoning is most often added to chicken, but it is also good on roasted vegetables, other meats and even grilled foods. I find that mixing this seasoning mix with equal parts honey and coconut oil makes a great marinade or rub for many types of meats and vegetables (especially when used for grilled foods).

Also, if this isn’t your thing, check out my other homemade herb and spice blends to replace pricey (and often chemical laced) store bought spice blends.

Jerk Seasoning Recipe

Homemade Jamaican Jerk Seasoning recipe with onion powder, cinnamon, allspice and other herbs provides depth and flavor to many dishes.


  • 1/4 cup Onion Powder
  • 2 tablespoons Sea Salt
  • 2 tablespoons Thyme
  • 2 teaspoons ground Allspice
  • 1 tablespoon Cinnamon
  • 1 teaspoon Cayenne Powder (optional)


  1. Mix all ingredients together and store in airtight container. When using, it is especially good if mixed with honey and painted on the meat or other food.

Courses Condiment

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Ever used Jamaican Jerk seasoning?

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Reader Comments

  1. Loving this lifestyle SO MUCH! So many things I’d said goodbye to because they were “bad for me” are now back (in slightly modified forms). Tonight: Slow cooker pot roast and carrots with mashed rutabaga and a side of garlicky green beans! I’ve actually found it fairly easy to come up with meals. My biggest challenge has been making sure there is enough food left over for lunches, since we’re not bulking dinner out with starchy sides. I’ve started making a big batch of chicken breasts on Sunday. I stuff them with spinach or escarole or chard (greenery- you get the idea) and onions, mushrooms, garlic and cheese, whatever is on sale, basically. Then I can just throw one of those along with a big handful of frozen broccoli or cauliflower or brussel sprouts and a pat of butter into some tupperware and send the husband of to work. So much better for him than a sandwich and it’s even faster in the morning. Grocery shopping has gotten so much easier too! Meat, veggies, eggs, dairy- that’s it! I hardly ever need to venture into the middle aisles of the store unless it’s for a spice.

  2. Gee, why didn’t I find this 40 days ago when you started! Though it looks like I’m going to be starting it myself soon, so all your resources still be super helpful! Glad one of my friends posted your stocking a real food kitchen post so I could stumble on your site!
    Recently attended a talk by Kevin Brown and the Liberation Diet, do you know of it? What are your thoughts on his take?

  3. Dear Wellness Mama,

    There was a spicy baked chicken recipe on your website with sweet vidalia onions and red bell pepper that I can no longer find and I really wanted to make it. Can you please help?