Add a kick to your favorite protein with homemade Jerk Seasoning.
Have you ever made your own seasoning or rub mixtures? I used to prefer buying the premade seasonings at the grocery store just because it’s easier, but over the past couple of years, I pretty much stopped doing that. I’m all for convenience items (hello, prechopped onions and presliced fajita veggies!) but I found that the convenience isn’t worth it for seasonings. Not only can most seasonings and rubs be made in under 2 minutes, but homemade versions are cheaper, can usually be made with the spices and herbs I already have in my pantry, healthier (no weird preservatives or extra sodium), and are customizable to our tastes.
I’ve long been making my own taco seasoning (recipe coming soon!) and have dabbled in rubs and sauces for grilled meat (such as this Coffee-Rubbed Pork Tenderloin and this Grilled Apple Butter Pork Tenderloin). Most recently, I experimented with creating my own version of Jerk Seasoning, a seasoning mixture that packs a good bit of heat. Because of the weather, I used this seasoning mixture while cooking on the stove-top, but I’d highly recommend using it on your favorite protein next time you grill.
Not sure about how to use this seasoning mixture? It’ll give any protein a flavor kick. My husband and I loved it on Jerk Scallops with Pineapple Salsa as well as on shrimp.
- 1 tsp. chipotle chili powder
- 1 tsp. ground allspice
- 1/4 tsp. ground cinnamon
- 1 Tbs. garlic powder
- 1 Tbs. cayenne
- 2 tsp. onion powder
- 2 tsp. dried thyme
- 2 tsp. ground ginger
- 2 tsp. dried parsley
- 2 tsp. light brown sugar
- 2 tsp. kosher salt
- 1 tsp. paprika
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. ground nutmeg
- In a bowl or jar, mix all ingredients until combined. Store in an airtight jar or container in a cool place.