By Laurel Perry
Published Mar 24, 2025
I love the subtle spicy flavor of Jamaican jerk chicken. My jerk chicken marinade is made with spicy scotch bonnet peppers, warming spices, tangy vinegar, and a touch of brown sugar. It’s a really well-balanced marinade that’s perfect for juicy chicken leg quarters. Mixed with the char from my grill, the jerk flavor gets even better. This is a great palate-expanding weeknight meal!
I’m a big lover of spicy food, but my kids aren’t quite there yet. I only used 2 chili peppers in this jerk chicken recipe to keep it on the milder side while still having a bit of a kick. When I’m making it for adults only, I usually add a few more peppers, but it’s super delicious as is. There are so many other flavors at play that really create a wonderful taste experience!
Tips for Beginners
- I recommend wearing disposable gloves when handling hot peppers. They can burn your skin, and they can also get in your eyes or nose if you don’t wash your hands thoroughly after touching them.
- This dish is not super spicy. The peppers mellow out a lot in the marinade. However, if you’re not a fan of spicy food, feel free to leave out the Scotch Bonnets. It will change the flavor of the dish, but it will still be tasty.
- When I’m not in the mood to grill, I usually bake this chicken in a 350°F oven for 35-40 minutes.
Ingredients1x2x3x
- ▢ 1 medium onion rough chopped
- ▢ 3 medium scallions rough chopped
- ▢ 2 scotch bonnet chili peppers rough chopped
- ▢ 2 cloves garlic rough chopped
- ▢ 4 teaspoons ground allspice
- ▢ 4 teaspoons ground cinnamon
- ▢ 4 teaspoons ground ginger
- ▢ 1 teaspoon dried thyme
- ▢ 1 teaspoon ground black pepper
- ▢ 1 teaspoon kosher salt
- ▢ ¼ cup low-sodium soy sauce
- ▢ ¼ cup apple cider vinegar
- ▢ 2 tablespoons brown sugar
- ▢ 2 tablespoons olive oil
- ▢ 5 pounds chicken leg quarters (or use your favorite cuts)
- ▢ Lime wedges optional, for serving
Video
Instructions
- Add the onion, scallions, chiles, and garlic, to a food processor fitted with an “S” blade. Princess until finely chopped, scraping down the sides as needed. 1 medium onion, 3 medium scallions, 2 scotch bonnet chili peppers, 2 cloves garlic
- Add in the allspice, cinnamon, ginger, thyme, pepper, and salt. Process until the spices are evenly distributed. 4 teaspoons ground allspice, 4 teaspoons ground cinnamon, 4 teaspoons ground ginger, 1 teaspoon dried thyme, 1 teaspoon ground black pepper, 1 teaspoon kosher salt
- Pour in the soy sauce, vinegar, brown sugar, and olive oil. Process until a smooth paste forms. ¼ cup low-sodium soy sauce, ¼ cup apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons olive oil
- Place the chicken in a shallow baking dish. Pour over the marinade and toss to coat. Cover and refrigerate overnight. 5 pounds chicken leg quarters
- Heat an outdoor grill or grill pan over medium heat. Once hot, grill for 40-50 minutes or until the chicken is cooked through. Baste occasionally during the first 20 minutes of cooking time.
- Serve with lime wedges. Lime wedges
Equipment
- Food Processor
- Grill or Indoor Grill Pan
Becky’s Tips
- Make this marinade spicy! Scotch Bonnets are the traditional choice, but Habaneros also work well.
- I used bone-in, skin-on chicken leg quarters, but any cut of chicken will work with this recipe. You may need to adjust the grill time depending on the size of the chicken pieces and whether they are bone-in or boneless.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Jerk Chicken Step by Step
Gather all your ingredients.
Pulse the Veggies: Add 1 medium rough-chopped onion, 3 medium rough-chopped scallions, 2 rough-chopped scotch bonnet chiles, and 2 rough-chopped cloves of garlic, to a food processor fitted with an “S” blade. Princess until finely chopped, scraping down the sides as needed.
Add the Spices: Add in 4 teaspoons of ground allspice, 4 teaspoons of ground cinnamon, 4 teaspoons of ground ginger, 1 teaspoon of dried thyme, 1 teaspoon of ground black pepper, and 1 teaspoon of kosher salt. Process until the spices are evenly distributed.
Mix the Marinade: Pour in ¼ cup of low-sodium soy sauce, ¼ cup of apple cider vinegar, 2 tablespoons of brown sugar, and 2 tablespoons of olive oil. Process until a smooth paste forms.
Marinate the Chicken: Place 5 pounds of chicken leg quarters in a shallow baking dish. Pour over the marinade and toss to coat. Cover and refrigerate overnight.
Grill the Chicken: Heat an outdoor grill or grill pan over medium heat. Once hot, grill for 40-50 minutes or until the chicken is cooked through. Baste occasionally during the first 20 minutes of cooking time. Serve with lime wedges.
How to Store and Reheat
Store leftover jerk chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 10-15 minutes, or until warmed through.
Serving Suggestions
I usually serve jerk chicken with some Basmati rice or this spiced rice pilaf . I love to top it with my easy mango salsa and add a side of grilled corn on the cob . Yum!
More Grilled Chicken Recipes to Try!
Yogurt Marinated Chicken Thighs
Grilled Chicken Wings
Grilled Bruschetta Chicken Caprese Recipe
Grilled Chicken Nachos (BBQ Chicken Nachos & Mexican Nachos)
Jerk Chicken Recipe
Equipment
- Food Processor
- Grill or Indoor Grill Pan
Ingredients
- 1 medium onion rough chopped
- 3 medium scallions rough chopped
- 2 scotch bonnet chili peppers rough chopped
- 2 cloves garlic rough chopped
- 4 teaspoons ground allspice
- 4 teaspoons ground cinnamon
- 4 teaspoons ground ginger
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- ¼ cup low-sodium soy sauce
- ¼ cup apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 5 pounds chicken leg quarters (or use your favorite cuts)
- Lime wedges optional, for serving
Instructions
- Add the onion, scallions, chiles, and garlic, to a food processor fitted with an “S” blade. Princess until finely chopped, scraping down the sides as needed. 1 medium onion, 3 medium scallions, 2 scotch bonnet chili peppers, 2 cloves garlic
- Add in the allspice, cinnamon, ginger, thyme, pepper, and salt. Process until the spices are evenly distributed. 4 teaspoons ground allspice, 4 teaspoons ground cinnamon, 4 teaspoons ground ginger, 1 teaspoon dried thyme, 1 teaspoon ground black pepper, 1 teaspoon kosher salt
- Pour in the soy sauce, vinegar, brown sugar, and olive oil. Process until a smooth paste forms. ¼ cup low-sodium soy sauce, ¼ cup apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons olive oil
- Place the chicken in a shallow baking dish. Pour over the marinade and toss to coat. Cover and refrigerate overnight. 5 pounds chicken leg quarters
- Heat an outdoor grill or grill pan over medium heat. Once hot, grill for 40-50 minutes or until the chicken is cooked through. Baste occasionally during the first 20 minutes of cooking time.
- Serve with lime wedges. Lime wedges
Video
Notes
- Make this marinade spicy! Scotch Bonnets are the traditional choice, but Habaneros also work well.
- I used bone-in, skin-on chicken leg quarters, but any cut of chicken will work with this recipe. You may need to adjust the grill time depending on the size of the chicken pieces and whether they are bone-in or boneless.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
