The Savory Spice Journal: Caribbean Grilling & Smoking

I do a fair amount of grilling and smoking; it’s an art form I just love. Without question, and it’s not even close, our Jamaican Jerk Seasoning is the flavor I reach for most when I’m cooking over live fire. It’s also a perfect example of a seasoning that works equally well as either a marinade or a rub. 

If you don’t know about our Jamaican Jerk Seasoning, where have you been? And if you do, there’s a pretty good chance you’ve already tried our marinade recipe and know just how incredible the results can be, especially on grilled chicken thighs.

Today, I want to talk about some other ways to bring Caribbean flavors into your backyard cooking this summer. I’m going to focus mainly on our traditional Jamaican Jerk Seasoning, but our slightly milder Caribbean Green Jerk works beautifully too. And don’t stop there.

Caribbean-inspired grilling can just as easily lean into flavors like Hidden Cove Lemon Garlic Blend, Barrier Reef Caribbean Mix, Golden Sol Sazon, La Plata Adobo, and Cuban Island Spice.

One of the best things about making our jerk marinade recipe yourself is that you can completely control the heat level. We typically suggest using 6 tablespoons of seasoning, but when I’m grilling for my dad, who loves the flavor but can’t quite handle the heat, I dial it back by a tablespoon and it lands right in the sweet spot for him. Conversely, if Janet is out of town and I’m cooking for myself, there’s a good chance two extra tablespoons are going into the marinade because I love the burn! 

While chicken gets most of the attention when people think about jerk seasoning, don’t overlook burgers, steaks, ribs, pork chops, or even seafood like salmon, shrimp, and tuna. And if you’re avoiding meat altogether, don’t count yourself out. Seitan is one of my favorite plant-based proteins for Caribbean seasonings because it really absorbs the flavors and develops great texture on the grill. I’ve made it this way many times for vegan friends and family, and it has always been a hit. 

Should you marinate…or use a rub? 

The answer depends on what you want.
 

Marinades vs. Rubs

Marinades work by carrying flavor and moisture into the surface of the meat. They’re especially effective for thinner cuts like skirt steak, chicken thighs, shrimp, or pork cutlets. Caribbean-inspired marinades often rely on citrus, vinegar, and a healthy splash of soy sauce to create bold flavor quickly. 

Rubs, on the other hand, create bark, crust, and concentrated surface flavor. They shine on larger cuts headed for the smoker or grill, where heat, smoke, and time can transform spices into something deeper and richer. 

That’s where our Jamaican Jerk Seasoning can do both. 

For quick grilling, follow our marinade recipe. If you’re using beef, chicken, pork, or seitan, try to get them marinating the morning of the day you plan to cook. Four hours is generally enough time to develop great flavor, but eight hours is even better. Seafood is a different story. Fish and shellfish should only marinate for about 10 to 15 minutes because the citrus in the marinade can begin to chemically “cook” the surface and negatively affect the texture.

On the bright side, that makes seafood a great last-minute grilling option. Even if you forgot to start a marinade earlier in the day, a quick toss in the jerk marinade before it hits the grill can still deliver fantastic flavor. 

For most smoking, I prefer to use Jamaican Jerk Seasoning as a dry rub. Coat pork chops, ribs (my personal favorite), or even a tri-tip with a layer of ‘Cue Glue first, then season liberally. The slather helps a coarse seasoning like Jerk stay attached to the protein instead of falling through the grates and losing flavor.

Then let the low-and-slow heat and smoke do the work. As the cook progresses, the sugars and spices caramelize beautifully, creating the slightly charred, smoky exterior that jerk seasoning is known for. 

Authentic Jerk Marinade Recipe

This easy, vibrant marinade is made with fresh citrus, warm Caribbean spices, and just the right amount of heat to create juicy, flavor-packed chicken (or other proteins) that’s perfect for cookouts, weeknight dinners, or sharing with friends and family.

For a traditional jerk marinade, mix 6 Tbsp. of the seasoning with 3 Tbsp. olive oil, 3 Tbsp. soy sauce, 6 Tbsp. vinegar, 6 Tbsp. orange juice, and 4 Tbsp. lime juice. Marinate chicken or pork for 4–12 hours before grilling, then finish over high heat for that authentic jerk caramelization.

Combining Methods

If you really want to build layers of flavor, combine techniques. With seitan or chicken, I’ll start with the marinade and then head to my Weber instead of my offset smoker. I build a small charcoal fire because I’m looking for low-and-slow heat rather than a blazing hot grill.

Once the coals are ready, I push them to one side and add a handful of water-soaked fruitwood chips (see notes). The marinated seitan or chicken goes on the opposite side of the grill, away from the direct heat. Then I cover the grill and start smoking.

About every 20 minutes, I’ll add another handful of wood chips to keep the smoke rolling. Cooking times will vary depending on what you’re making, but this method typically takes around 90 minutes for chicken thighs. It’s one of my favorite ways to get genuine smoked flavor on a weeknight without firing up the offset smoker for an all-day cook. 

And for the low-and-slow crowd, don’t overlook how well Caribbean flavors pair with Texas barbecue. A brisket or pile of burnt ends seasoned with Texas Brisket Rub alongside jerk chicken or sweet jerk glazed ribs makes for a pretty incredible summer spread. In fact, we’ve combined our jerk and Texas BBQ sauces and rubs in our Full Flavor BBQ Bundle.

After years of chasing great barbecue around the country, I’ve learned that good ideas rarely stay where they started. Sometimes the best meals come from borrowing a little inspiration from somewhere else and making it your own.  

Getting More Out of Your Jerk Marinade

First and foremost, I always save my jerk marinade and boil it down into a spicy finishing sauce that I serve alongside whatever I’ve cooked. If you’ve marinated chicken, bringing the marinade to a full boil is absolutely critical for food safety. Once it reaches a boil, I reduce it to a simmer and cook it down until it becomes a thick paste that is just loose enough to spoon over the meat.

The concentrated jerk sauce is perfect for anyone who wants a little more heat on their plate. It pairs wonderfully with coconut rice and sautéed pineapple and bell peppers, turning a great meal into an even better one.

For a pound of ground beef or a plant-based alternative, I’ll make about a quarter batch of our marinade recipe, leaving out the oil, and mix it right into the meat before forming the patties. Then I dust the tops and bottoms with a little extra Jamaican Jerk Seasoning. The result is a burger packed with flavor and a fantastic crust from the grill.

Try finishing your smoked ribs, pork chops, or even grilled or smoked chicken and seitan with a glaze of our Sweet Jerk BBQ Sauce. Not only is it a fantastic way to build another layer of flavor, but the sweetness can also help tame some of the heat from the jerk seasoning. At a minimum, make sure there’s a bottle on the table. It’s a great way to introduce kids to the wonderful flavors of Jamaica without overwhelming their taste buds.

Fire, Smoke & Grill Tips for Caribbean-Style Cooking

Fruitwoods like cherry, apple, or even citrus woods are excellent choices for this style of smoking. I don’t typically soak wood when I’m smoking on my offset, but for smoking on a charcoal grill I find it helps prevent small flare-ups and temperature spikes, allowing the wood to smolder and produce smoke a little longer. 

Quick grilling tips:

• Cook hotter than you think. Don’t be afraid of a little char.
• Always slice skirt and flank steak against the grain.
• Finish with something fresh, such as lime juice, grilled pineapple, mango salsa, or chopped cilantro. Those bright flavors provide the perfect contrast to the smoke, spice, and richness of Caribbean-inspired grilling. 

More Caribbean & Jerk Flavors

But don’t stop at Jamaican Jerk Seasoning. Explore the array of the spices and herbs that create authentic flavors from across the Caribbean, as Mike and Janet found in their travels.

From bold, spicy seasonings, to herbaceous and citrusy Bajan seasoning from Barbados. These bright, citrus and garlic-forward flavors are perfect for grilling seafood, chicken, and vegetables. An all-time customer favorite, Cuban Island Spice, will become your new go-to seasoning for rice and beans, tostones, pork, steak, and so much more.