Jerk Seasoning

By Mark Bittman

Updated December 6, 2022

  • Francesco Tonelli for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
4(148)
Comments
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A rub is a dry spice or spice and herb mixture used to coat the meat before grilling, adding not only strong flavor but a bit more crunch, especially if you toast, mix and grind the spices yourself.

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Ingredients

Yield:About ¼ cup

  • 1 tablespoon allspice berries

  • ¼ teaspoon nutmeg pieces (crack a whole nutmeg with a hammer)

  • 1 teaspoon black peppercorns

  • 2 teaspoons dried thyme

  • 1 teaspoon cayenne, or to taste

  • 1 tablespoon paprika

  • 1 tablespoon sugar

  • 1 tablespoon salt

  • 2 teaspoons minced garlic

  • 2 teaspoons minced ginger (or 2 teaspoons ground ginger)

Ingredient Substitution Guide
Nutritional analysis per serving

14 grams carbs; 58 calories; 1 gram fat; 3 grams fiber; 49 milligrams sodium; 1 gram protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put allspice, nutmeg, peppercorns and thyme in a spice or coffee grinder and grind to a fine powder.

  2. Step 2

    Mix in remaining ingredients and use immediately. To use later, omit garlic and ginger and store in a tightly covered container; add garlic and ginger immediately before using.

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Ratings

4 out of 5
148 user ratings
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Comments

MJD

Add scotch bonnet peppers for the heat, which makes it really authentic.

Gerry

The various ingredients do make a quick jerk seasoning, but one that is shockingly salty, For my taste, the recipes for jerk flavoring in Julia Moskin’s and David Tanis’ recipes for jerk chicken aere very much preferred. If you prepare as Bittman prescribes, I’d suggest you leave the salt out altogether and salt the meat or vegatables separately, to your own taste.

Gerry

The various ingredients do make a quick jerk seasoning, but one that is shockingly salty, For my taste, the recipes for jerk flavoring in Julia Moskin’s and David Tanis’ recipes for jerk chicken aere very much preferred. If you prepare as Bittman prescribes, I’d suggest you leave the salt out altogether and salt the meat or vegatables separately, to your own taste.

Terri McFadden

This made boneless chicken breasts really delicious. We cooked them on the grill and they were moist with a great taste.

Medium Rare

No Scotch Bonnet or peppers of any kind? Hmmmm. Also, how authentic is the ginger?

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