17 Spicy Dry Jerk Seasoning Recipes Delicious

Nothing beats the fiery kick of a well-seasoned dish, and if you’re ready to turn up the heat in your kitchen, you’re in for a treat! Our roundup of 17 Spicy Dry Jerk Seasoning Recipes is packed with bold flavors that’ll transform your meals from mundane to mouthwatering. Whether you’re a spice novice or a heat seeker, these recipes promise delicious adventures. Let’s dive in!

Jamaican Jerk Chicken with Dry Seasoning

Get ready to turn your kitchen into a Caribbean escape with this fiery Jamaican Jerk Chicken. Bold flavors and a crispy, spice-rubbed skin make this dish a weeknight winner.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for maximum juiciness)
• 3 tbsp Jamaican jerk seasoning (I swear by Walkerswood for that authentic kick)
• 1 tbsp brown sugar (for that perfect caramelized crust)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 lime, juiced (freshly squeezed, none of that bottled stuff)

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to get those perfect grill marks without burning.
2. In a bowl, mix the jerk seasoning, brown sugar, olive oil, and lime juice until it forms a thick paste. Tip: Wear gloves to avoid staining your hands with the vibrant spices.
3. Pat the chicken thighs dry with paper towels—this ensures the seasoning sticks and the skin gets crispy.
4. Rub the seasoning paste all over the chicken, under the skin too, for maximum flavor penetration.
5. Place the chicken on the grill, skin side down first, and cook for 6-7 minutes. Tip: Resist the urge to flip early; let the skin crisp up beautifully.
6. Flip the chicken and cook for another 6-7 minutes, or until the internal temperature hits 165°F. Tip: Use a meat thermometer to avoid guesswork and ensure juicy, safe-to-eat chicken.
7. Let the chicken rest for 5 minutes off the grill; this keeps all those delicious juices inside.

Expect a smoky, spicy crust giving way to tender, flavorful meat. Serve it atop a mound of coconut rice or with a side of grilled pineapple for a sweet contrast.

Dry Jerk Seasoned Grilled Shrimp

Whip up a storm with these Dry Jerk Seasoned Grilled Shrimp—bold, spicy, and utterly irresistible. Perfect for those who dare to turn up the heat on grill night.

Ingredients

• 1 lb large shrimp, peeled and deveined (I leave the tails on for that fancy look)
• 2 tbsp dry jerk seasoning (my secret? Walkerswood Traditional Jamaican Jerk Seasoning)
• 1 tbsp olive oil (extra virgin, because why not?)
• 1 lime, juiced (freshly squeezed beats bottled any day)
• 1 tbsp honey (for that sweet, sweet balance)

Instructions

1. Preheat your grill to medium-high, aiming for that sweet spot of 375°F.
2. In a bowl, toss the shrimp with olive oil until they’re slick and ready for their spice rub.
3. Sprinkle the dry jerk seasoning over the shrimp, ensuring each one is coated like it’s going out of style.
4. Let the shrimp marinate at room temperature for 10 minutes—patience is key here.
5. Place the shrimp on the grill, and cook for 2 minutes per side. Look for those gorgeous grill marks and a pink hue.
6. Remove from grill, drizzle with lime juice and honey, and give them a quick toss.
7. Tip: Don’t overcrowd the grill; shrimp need their personal space to cook evenly.
8. Tip: Keep a spray bottle of water handy for any flare-ups—safety first, folks.
9. Tip: Serve immediately. Shrimp wait for no one, especially when they’re this good.

Velvety with a kick, these shrimp are a texture dream—crispy edges with a juicy center. Serve them over a bed of coconut rice or alongside a crisp, cold salad for the ultimate contrast.

Vegetarian Jerk Tacos with Dry Seasoning

Rock your taste buds with these fiery Vegetarian Jerk Tacos—packed with bold flavors and a kick that’ll make you forget they’re meat-free.

Ingredients

• 2 cups jackfruit, shredded (trust me, it’s the best meat substitute here)
• 1 tbsp jerk seasoning (go for the dry kind—it clings better)
• 1/2 cup red bell pepper, diced (for that sweet crunch)
• 1/4 cup red onion, thinly sliced (soak in ice water for 5 mins to mellow the bite)
• 1 tbsp olive oil (extra virgin is my ride-or-die)
• 4 small corn tortillas (warm them up for maximum pliability)
• 1/4 cup cilantro, chopped (no stems, please)
• 1 lime, cut into wedges (because everything’s better with a squeeze)

Instructions

1. Heat olive oil in a skillet over medium-high heat until it shimmers—about 1 minute.
2. Add shredded jackfruit and jerk seasoning. Stir to coat evenly. Cook for 5 minutes, breaking it apart with a spoon.
3. Toss in red bell pepper and red onion. Cook for another 3 minutes until veggies are just tender.
4. Warm tortillas in a dry pan over medium heat for 30 seconds per side. Keep them stacked under a towel to stay soft.
5. Divide the jackfruit mixture among tortillas. Top with cilantro and a squeeze of lime.

Unleash these tacos at your next BBQ and watch them disappear. The jackfruit’s meaty texture paired with the jerk’s smoky heat is a game-changer. Serve with an icy margarita to turn up the fiesta vibes.

Dry Jerk Seasoned Roasted Vegetables

Spice up your veggie game with this fiery, flavor-packed side that’s begging to be the star of your plate. Dry jerk seasoning brings the heat, while roasting caramelizes the veggies to perfection.

Ingredients

• 2 cups chopped sweet potatoes (I leave the skin on for extra texture)
• 1 cup chopped carrots (the crunchier, the better)
• 1 red bell pepper, sliced (for a sweet contrast)
• 2 tbsp olive oil (extra virgin is my go-to for roasting)
• 1 tbsp dry jerk seasoning (adjust if you’re sensitive to heat)
• 1 tsp salt (I use sea salt for a cleaner taste)

Instructions

1. Preheat your oven to 425°F—this high temp is key for crispy edges.
2. Toss all chopped veggies in a large bowl with olive oil, dry jerk seasoning, and salt until evenly coated. Tip: Use your hands to really massage the seasoning into every nook.
3. Spread the veggies in a single layer on a baking sheet—crowding leads to steaming, not roasting.
4. Roast for 25 minutes, then flip the veggies for even browning. Tip: Don’t skip the flip; it’s the secret to that perfect char.
5. Roast for another 20 minutes or until the sweet potatoes are fork-tender and the edges are crispy. Tip: Keep an eye on the bell peppers; they can go from perfect to burnt fast.

Perfectly charred with a smoky, spicy kick, these veggies are a dream alongside grilled chicken or stuffed into a warm tortilla. The dry jerk seasoning isn’t just heat—it’s a flavor explosion that’ll have you reaching for seconds.

Jerk Seasoned Dry Rub Ribs

Just when you thought ribs couldn’t get any better, here comes a jerk-seasoned dry rub that’ll knock your socks off. Bold flavors, tender meat, and a kick of heat—these ribs are a game-changer.

Ingredients

• 2 racks baby back ribs (because they’re the perfect size for this rub)
• 1/4 cup brown sugar (for that caramelized crust we all crave)
• 2 tbsp smoked paprika (my secret for depth)
• 1 tbsp garlic powder (no fresh garlic here—powder sticks better)
• 1 tbsp onion powder (for a subtle sweetness)
• 1 tbsp ground allspice (the jerk flavor MVP)
• 1 tsp cayenne pepper (adjust if you’re heat-shy)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1 tsp black pepper (freshly ground, always)

Instructions

1. Preheat your oven to 275°F—low and slow is the rib mantra.
2. Remove the membrane from the back of the ribs for maximum rub penetration.
3. Mix all dry ingredients in a bowl—feel free to get handsy for even distribution.
4. Generously coat both sides of the ribs with the rub, pressing it into the meat.
5. Place ribs on a foil-lined baking sheet, meat side up, and cover tightly with more foil.
6. Bake for 3 hours—this slow cook ensures fall-off-the-bone tenderness.
7. Remove foil, increase oven to 350°F, and bake for another 30 minutes to crisp the crust.
8. Let rest for 10 minutes before slicing—patience pays off in juiciness.

Serve these ribs with a side of cool coleslaw to balance the heat, or go all-in with a drizzle of honey for a sweet-spicy finish. Either way, you’re in for a flavor-packed punch that’ll have everyone reaching for seconds.

Dry Jerk Seasoned Grilled Salmon

Kick your dinner up a notch with this Dry Jerk Seasoned Grilled Salmon—bold flavors, minimal fuss, maximum wow.

Ingredients

• 1.5 lbs salmon fillet (skin-on for that perfect crisp)
• 2 tbsp dry jerk seasoning (homemade or store-bought, but go for the spicy kind)
• 1 tbsp olive oil (extra virgin, because flavor matters)
• 1 tsp salt (I swear by Himalayan pink salt for everything)
• 1 lime, cut into wedges (for that zesty finish)

Instructions

1. Preheat your grill to medium-high, about 375°F. Clean those grates—no one likes last night’s dinner remnants.
2. Pat the salmon dry with paper towels. This step is crucial for that golden crust.
3. Rub the salmon all over with olive oil. It’s the glue for your seasoning.
4. Sprinkle the dry jerk seasoning and salt evenly over the salmon. Press gently to adhere.
5. Place the salmon skin-side down on the grill. Close the lid and let it work its magic for 6 minutes.
6. Carefully flip the salmon. Grill for another 4 minutes—just until the fish flakes easily with a fork.
7. Squeeze fresh lime juice over the top right before serving. It’s a game-changer.

Zesty, smoky, and with a kick that lingers, this salmon is a showstopper. Serve it over a bed of coconut rice or alongside grilled pineapple for a tropical twist.

Jamaican Jerk Pork Chops with Dry Seasoning

Hit up your taste buds with these fiery Jamaican Jerk Pork Chops—**bold flavors, zero fuss**. Perfect for when you’re craving something spicy yet effortlessly chic.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for that perfect juiciness)
• 2 tbsp Jamaican jerk seasoning (I swear by Walkerswood for that authentic kick)
• 1 tbsp brown sugar (for that caramelized crust we all dream about)
• 1 tbsp olive oil (extra virgin, because why not?)
• 1 tsp garlic powder (because more garlic is always the answer)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your grill to medium-high heat (about 375°F) to get those perfect grill marks.
2. In a small bowl, mix together the Jamaican jerk seasoning, brown sugar, garlic powder, salt, and black pepper. This is your flavor bomb—handle with care.
3. Rub the pork chops with olive oil, then generously coat them with the dry seasoning mix. Pro tip: Let them sit for 10 minutes to absorb all those flavors.
4. Place the pork chops on the grill. Cook for 5-6 minutes per side, or until the internal temperature hits 145°F. Trust your thermometer here.
5. Remove from the grill and let rest for 3 minutes. This keeps all the juices locked in—patience is key.

Get ready for pork chops that are **juicy inside, crispy outside**, with a heat that builds with every bite. Serve them with a cool mango salsa to balance the spice, or go classic with a side of rice and peas.

Dry Jerk Seasoned Black Bean Burgers

Spice up your meatless Monday with these Dry Jerk Seasoned Black Bean Burgers—packed with flavor and ready in a flash.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed—I like to pat them dry for a better texture.
• 1/2 cup breadcrumbs—panko gives a nice crunch.
• 1 egg, room temp—helps bind everything together.
• 2 tbsp Dry Jerk seasoning—my secret weapon for that kick.
• 1 tbsp extra virgin olive oil—my go-to for frying.
• 1/4 cup diced red onion—for a bit of sweetness and crunch.
• 1 garlic clove, minced—because everything’s better with garlic.

Instructions

1. Mash the black beans in a large bowl until mostly smooth but some chunks remain—texture is key!
2. Stir in breadcrumbs, egg, Dry Jerk seasoning, red onion, and garlic until well combined.
3. Form the mixture into 4 patties, about 1/2 inch thick—wet hands prevent sticking.
4. Heat olive oil in a skillet over medium heat—wait until it shimmers to add patties.
5. Cook patties for 4-5 minutes per side, until golden and crispy—don’t flip too early!
6. Serve on toasted buns with your favorite toppings—avocado slices add a creamy contrast.

These burgers boast a crispy exterior with a tender, flavorful center. Try them with a side of sweet potato fries for the ultimate combo.

Jerk Seasoned Dry Roasted Nuts

Crunch into these fiery Jerk Seasoned Dry Roasted Nuts—your snack game just leveled up. Bold, spicy, and utterly addictive, they’re the perfect kick for any gathering.

Ingredients

• 2 cups mixed nuts (I love almonds, cashews, and peanuts for this mix)
• 1 tbsp jerk seasoning (go for a brand with a kick, like Walkerswood)
• 1 tbsp olive oil (extra virgin gives a smoother finish)
• 1 tsp honey (for that subtle sweetness to balance the heat)
• 1/2 tsp sea salt (flaky salt adds a nice texture)

Instructions

1. Preheat your oven to 300°F—low and slow is key for even roasting.
2. In a bowl, toss the nuts with olive oil until evenly coated. Tip: Use your hands for better coverage.
3. Sprinkle the jerk seasoning and salt over the nuts, mixing well to ensure every piece is flavorful.
4. Drizzle honey over the mix, stirring gently to avoid clumping. Tip: Warm the honey slightly if it’s too thick.
5. Spread the nuts in a single layer on a baking sheet lined with parchment paper. Tip: Crowding leads to steaming, not roasting.
6. Roast for 20 minutes, stirring halfway through, until golden and fragrant.
7. Let cool completely on the baking sheet—they’ll crisp up as they cool.

With a smoky depth and a heat that builds, these nuts are a texture dream—crispy outside, tender inside. Serve them in mini paper cones for a fun, shareable twist at your next BBQ.

Dry Jerk Seasoned Grilled Corn on the Cob

Zesty and bold, this Dry Jerk Seasoned Grilled Corn on the Cob is your summer BBQ game-changer. Fire up the grill and let’s get smoky.

Ingredients

• 4 ears of corn, husks on – because the husks keep the corn juicy while grilling.
• 2 tbsp olive oil – extra virgin is my go-to for that rich flavor.
• 2 tbsp dry jerk seasoning – grab your favorite brand or mix your own for that personal kick.
• 1 tbsp butter, melted – because everything’s better with butter.
• 1 lime, cut into wedges – for that fresh, zesty finish.

Instructions

1. Preheat your grill to medium-high, about 400°F. A hot grill means perfect char marks.
2. Peel back the corn husks but leave them attached. Remove the silk – no one likes a hairy corn.
3. Brush each ear with olive oil. This helps the seasoning stick and prevents sticking to the grill.
4. Sprinkle the dry jerk seasoning evenly over each ear. Don’t be shy – coat it well for maximum flavor.
5. Pull the husks back over the corn. They’ll protect the kernels from direct flame.
6. Place the corn on the grill. Close the lid and cook for 15 minutes, turning every 5 minutes for even cooking.
7. Carefully peel back the husks. Grill for another 5 minutes to get those beautiful char marks.
8. Remove from the grill. Brush with melted butter for that irresistible gloss.
9. Serve with lime wedges. A squeeze of lime brightens up the smoky, spicy flavors.

Kick back and enjoy the smoky, spicy, buttery goodness. Perfect as is or chopped into salads for a crunchy twist.

Jamaican Jerk Turkey Breast with Dry Seasoning

Zesty flavors meet bold spices in this Jamaican Jerk Turkey Breast—**no marinating needed**. Dry seasoning brings the heat, fast. Perfect for weeknights when you’re craving big flavor, **no fuss**.

Ingredients

• 1.5 lbs turkey breast (skin-on for extra crispiness)
• 2 tbsp brown sugar (dark for deeper flavor)
• 1 tbsp smoked paprika (my secret for that smoky kick)
• 1 tsp garlic powder (fresh works, but powder’s easier)
• 1 tsp onion powder
• 1 tsp dried thyme (crush it between your fingers to wake it up)
• 1/2 tsp ground allspice (don’t skip—it’s the jerk soul)
• 1/2 tsp cayenne pepper (adjust if you’re heat-shy)
• 1 tbsp olive oil (extra virgin is my ride-or-die)
• 1 tsp salt (kosher for even seasoning)

Instructions

1. **Preheat** your oven to 375°F. Line a baking sheet with foil for easy cleanup.
2. **Pat** the turkey breast dry with paper towels—**key** for crispy skin.
3. **Mix** all dry ingredients in a bowl. Rub the turkey with olive oil, then **coat** evenly with the spice mix.
4. **Place** turkey skin-side up on the baking sheet. **Roast** for 45 minutes, or until internal temp hits 165°F.
5. **Rest** for 10 minutes before slicing—**trust me**, it keeps the juices in.

Crispy skin, juicy inside, and a spice blend that **packs a punch**. Serve it sliced over coconut rice, or shred for next-level tacos.

Dry Jerk Seasoned Baked Sweet Potatoes

Let’s turn sweet potatoes into a flavor bomb with this Dry Jerk Seasoned Baked Sweet Potatoes recipe. **Bold** spices meet **sweet** potatoes for a side that steals the show.

Ingredients

• 2 large sweet potatoes (go for ones that feel heavy for their size—more flesh!)
• 2 tbsp olive oil (extra virgin is my ride or die for roasting)
• 1 tbsp Dry Jerk seasoning (homemade or store-bought, but check for salt content)
• 1/2 tsp sea salt (flaky kind for that perfect crunch)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 400°F (200°C). Trust me, a hot oven is key for crispy edges.
2. Scrub the sweet potatoes clean—no need to peel, the skin gets deliciously crispy.
3. Cut each sweet potato into 1-inch thick wedges. Uniform size = even cooking.
4. Toss the wedges with olive oil, Dry Jerk seasoning, salt, and pepper. Get in there with your hands for even coating.
5. Arrange on a baking sheet in a single layer. Crowding leads to steaming, not roasting.
6. Bake for 25 minutes, then flip each wedge. This is the golden rule for even browning.
7. Bake another 20-25 minutes until edges are crispy and centers are tender. A fork should slide in easily.

Expect a **smoky-sweet** flavor with a **kick** from the Jerk seasoning. Serve these straight off the pan or with a cooling dollop of Greek yogurt. Either way, they’re **unbeatable**.

Jerk Seasoned Dry Fried Plantains

Just when you thought plantains couldn’t get any better, here comes a game-changer. **Jerk Seasoned Dry Fried Plantains** bring the heat and the sweet in every bite—no frills, all flavor.

Ingredients

• 2 large ripe plantains (yellow with black spots for that perfect sweetness)
• 2 tbsp jerk seasoning (I swear by Walkerswood for that authentic kick)
• 1/4 cup coconut oil (extra virgin for that hint of island vibe)
• 1/2 tsp sea salt (because balance is key)

Instructions

1. Peel the plantains and slice them diagonally into 1/2-inch thick pieces for maximum crispiness.
2. Heat coconut oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Lay plantain slices in a single layer in the skillet—don’t crowd them, or they’ll steam instead of fry.
4. Fry for 3 minutes on each side until golden brown and crispy edges appear.
5. Sprinkle jerk seasoning and sea salt evenly over the plantains while still hot, tossing gently to coat.
6. Transfer to a paper towel-lined plate to drain any excess oil, letting them cool for a minute.

Serve these bad boys warm and watch them disappear. The jerk seasoning packs a punch, while the plantains stay tender inside with a satisfying crunch. **Stack them high on a platter with a side of cool cucumber slices to tame the heat.**

Dry Jerk Seasoned Grilled Portobello Mushrooms

Dive into these smoky, spicy Dry Jerk Seasoned Grilled Portobello Mushrooms—your next BBQ showstopper. They’re meaty, they’re bold, and they’re ridiculously easy to make.

Ingredients

• 4 large Portobello mushrooms (stems removed, because nobody likes chewy stems)
• 2 tbsp olive oil (extra virgin, because flavor matters)
• 2 tbsp Dry Jerk seasoning (homemade or store-bought, but make sure it’s the good stuff)
• 1 tbsp lime juice (freshly squeezed, because bottled just doesn’t hit the same)
• 1 tsp garlic powder (for that extra kick)
• Salt to taste (but honestly, the Jerk seasoning’s got you covered)

Instructions

1. Preheat your grill to medium-high heat (about 375°F)—no one likes a lukewarm mushroom.
2. In a small bowl, whisk together olive oil, lime juice, garlic powder, and Dry Jerk seasoning. This is your flavor bomb.
3. Brush both sides of each Portobello mushroom with the seasoning mix. Don’t be shy; coat them well.
4. Place mushrooms on the grill, gill side up first. Grill for 5 minutes—watch for those gorgeous grill marks.
5. Flip the mushrooms and grill for another 4-5 minutes. They should feel tender but not mushy when done.
6. Remove from grill and let them rest for a minute. This lets the flavors mingle like guests at a good party.

Mushrooms come off the grill with a smoky char and a jerk spice that’s fiery but not overwhelming. Serve them as a burger alternative or slice them up for a killer salad topper.

Jamaican Jerk Lamb Chops with Dry Seasoning

Absolutely no one does bold flavors like Jamaican jerk seasoning—transform your lamb chops into a fiery, aromatic masterpiece with this dry rub magic.

Ingredients

• 8 lamb chops (1-inch thick, because thickness matters for that perfect sear)
• 2 tbsp brown sugar (for that caramelized crust we all crave)
• 1 tbsp allspice (the heart of jerk seasoning, don’t skip it)
• 1 tsp cinnamon (a whisper of warmth)
• 1 tsp nutmeg (just a pinch, it’s powerful)
• 1 tsp cayenne pepper (adjust if you’re not about that spicy life)
• 1 tbsp garlic powder (because garlic is life)
• 1 tbsp onion powder (its sweet, savory cousin)
• 1 tbsp dried thyme (for that earthy backbone)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1 tsp black pepper (freshly ground, always)
• 2 tbsp olive oil (extra virgin is my ride or die)

Instructions

1. Preheat your grill or skillet to medium-high heat (400°F—no guessing).
2. Pat lamb chops dry with paper towels (crucial for that sear).
3. In a bowl, mix all dry ingredients—brown sugar through black pepper.
4. Rub each chop with olive oil, then generously coat with the seasoning mix (get under the fat cap).
5. Let chops sit for 10 minutes (this lets the flavors marry).
6. Grill or sear chops for 3-4 minutes per side for medium-rare (145°F internal temp).
7. Rest chops for 5 minutes (trust me, they’ll be juicier).

Devour these chops hot off the grill—the crust is crackly with spice, the meat tender and pink. Serve atop a cool cucumber salad to balance the heat, or go full island vibes with grilled pineapple.

Dry Jerk Seasoned Quinoa Salad

Elevate your lunch game with this Dry Jerk Seasoned Quinoa Salad—packed with bold flavors and a kick that’ll make your taste buds dance.

Ingredients

• 1 cup quinoa (I always rinse mine for a fluffier finish)
• 2 cups water (filtered makes a difference)
• 2 tbsp dry jerk seasoning (go for a spicy blend if you dare)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 cup diced red bell pepper (for that sweet crunch)
• 1/4 cup chopped scallions (the green parts add a nice pop of color)
• 1/2 cup canned black beans, rinsed (drain well to avoid a soggy salad)
• 1 tbsp lime juice (freshly squeezed, please)
• Salt to taste (I like a pinch of Himalayan pink salt here)

Instructions

1. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Letting the steam do its work is key.
4. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
5. While the quinoa cooks, heat olive oil in a small pan over medium heat. Add dry jerk seasoning and toast for 30 seconds until fragrant. Tip: Toasting spices unlocks their full flavor.
6. In a large bowl, combine cooked quinoa, toasted jerk seasoning, red bell pepper, scallions, black beans, and lime juice. Mix well. Tip: Let the salad sit for 10 minutes before serving to let the flavors meld.
7. Season with salt to taste and give it one final toss.

This salad boasts a perfect mix of spicy, sweet, and tangy with a satisfying chew from the quinoa. Try serving it in a hollowed-out bell pepper for an Instagram-worthy presentation.

Jerk Seasoned Dry Roasted Chickpeas

Bold flavors meet crunchy satisfaction in these jerk seasoned dry roasted chickpeas. Perfect for snacking, these little guys pack a punch and are ridiculously easy to make.

Ingredients

• 2 cups cooked chickpeas (I love the convenience of canned, but dried ones soaked overnight work too)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 tsp jerk seasoning (homemade or store-bought, but check for salt content)
• 1/2 tsp sea salt (because balance is key)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Drain and rinse the chickpeas, then pat them dry thoroughly with a kitchen towel—this is crucial for crispiness.
3. Toss the chickpeas with olive oil, jerk seasoning, and sea salt in a bowl until evenly coated.
4. Spread them in a single layer on the prepared baking sheet, giving each chickpea some space to roast properly.
5. Roast for 25-30 minutes, shaking the pan halfway through, until they’re golden and crunchy.
6. Let them cool on the baking sheet for 5 minutes; they’ll crisp up even more as they sit.

These chickpeas are a texture dream—crispy outside, slightly tender inside. The jerk seasoning brings heat and sweetness, making them addictive. Try tossing them over a salad for an instant crunch upgrade.

Conclusion

Great flavors await in these 17 Spicy Dry Jerk Seasoning Recipes! Perfect for home cooks looking to add a kick to their meals, each recipe offers a unique twist on this beloved spice blend. We invite you to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!