This Jerk Seasoning (Whole30, Paleo) will change the way you look Jerk seasoning. You will want to put this on everything and I do mean everything. This delicious marinate is easy to make and stores well in the refrigerator.
When most people think about Caribbean food. They think about Jamaican food. And when they think about Jamaican food they think about Jerk chicken! I can’t blame them. Jerk chicken is delicious and one of my favorite ways of preparing chicken.
When I first did whole30 there were some things I just knew I wouldn’t be able to have. All the store bought Jerk seasoning and spices I had access to had added sugar in some form. Recipes I found online had browning (caramelized burnt sugar), sugar, msg, soy sauce, honey and a host of other non-compatible ingredients. So I knew I would have to make my own. And now in my Food Freedom (life post Whole30), where I am mostly paleo, I enjoying making a batch of this jerk seasoning and using it on all my protein.
- Yellow onion
- Scallions or green onions
- Fresh Thyme
- Peppers (wiri wiri or scotch bonnet or habanero)
- Coconut Aminos
- Pimento Berries or All spice
- Ground Cinnamon
- Ground Nutmeg
- Black Pepper
- Avocado Oil
See recipe card below for exact measurements and instructions.
Step by step how to make Whole30 and Paleo Jerk Seasoning
This jerk seasoning is very easy to make. Add all of your ingredients, except for the liquid ingredients (vinegar, coconut aminos and oil) to a food processor and blend until it comes together smooth. Then add the coconut aminos, vinegar and oil and pulse until combines. Pour into a mason jar and store in the refrigerator.
I love whipping up a fresh batch and pouring it over chicken. Then I let the chicken marinate over night for the best jerk flavor imaginable.
For this recipe I am using my Cuisinart Food Processor that I've had for 9 years (It was a wedding gift). Click here for an affiliate link to a similar one on amazon.
What makes this Seasoning Whole30 and Paleo?
Sugar and sometimes browning (dark caramelized cane sugar) is typically added to traditional jerk seasoning. In this recipe I am using coconut aminos as a substitute for the sugar and the browning. Since it is refined sugar free, it is Whole30 compatible. When buying coconut aminos please check your labels to ensure there is no added sugar in the ingredients list. Check out my for my amazon affiliate link here for the coconut amino that I use in this recipe and many others. When blended with the fresh herbs and spices this Whole30 jerk seasoning looks almost identical to versions the store bought versions, but honestly tastes so much better. Give it a try and I promise you, you won't miss the store bought stuff. Plus the added bonus is that you know exactly what is going into this seasoning.
Choosing your spice level
What makes jerk seasoning jerk seasoning is really the pimento berries or all spice, scallions, nutmeg and chili peppers. Jamaicans use scotch bonnet peppers in their jerk seasoning but for this recipe I am using wiri wiri pepper, a chili pepper that is widely used in Guyana. You may substitute for habanero peppers and of course, the more peppers you use, the spicier your seasoning will be. For a mild jerk flavor, remove some of the seeds and ribs from your pepper and for a spicier jerk flavor add more pepper.
How to use Jerk Seasoning
This seasoning is perfect on any protein. Try these popular recipes with Jerk Seasoning: Skillet Jerk Chicken Thighs, Jerk Wings and Pan Cooked Jerk Chicken Breasts
Printable Recipe Card
Jerk Seasoning (Whole30, Paleo)
- ½ onion peeled and chopped
- 3 scallions (green onions)
- 5 sprigs of fresh thyme leaves removed from the stems
- 2 wiri wiri peppers or 1 scotch bonnet or 1 habanero pepper
- 2 inch piece of ginger peeled and chopped
- 8 cloves of garlic
- ¼ cup of coconut aminos
- 1 tablespoon of all spice (pimento berries) whole or ground
- ½ tablespoon of ground cinnamon
- 1 teaspoon of nutmeg
- ½ teaspoon of yellow mustard
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- 1 tablespoon of vinegar white, apple cider or red wine
- 1 tablespoon of avocado oil
- Combine all of the ingredients except for the coconut aminos, oil and vinegar into a food processor
- Then process until the all spice berries are finely chopped if using whole berries (if you have a spice grinder you can also grind the berries before adding to the food processor)
- Next pour in the coconut aminos, oil and vinegar and pulse for a few seconds to mix together. Alternatively you may also use a spoon to mix together
- Finally, pour into an air tight container and store in the refrigerator for up to 2 weeks
This was seriously delicious. Thank you!
Althea Brown says
Thank you for sharing
Tiffani Warren says
This has become my Franks Hot Sauce. It put it on everything! It's seriously so good!
We made this recipe very recently. I used it as a marinade for chicken before grilling and let me just say, this is one of the best I've tried! We will be keeping this in our rotation.