In a medium bowl combine all ingredients except the chicken. Mix together well.
Add the chicken to the marinade and toss with a rubber spatula to coat the chicken completely.
Tightly cover the bowl with plastic wrap and place in refrigerator. If time permits, it’s set to chill overnight. If not, chill for at least 6 hours.
Heat grill to medium or a cast iron skillet on medium-high.
Remove chicken from marinade. Place chicken on grates, skin side down.
Cook uncovered, turning once, until the jerk marinade forms a nice crust on the skin, about 8 minutes.
Cover the grill (or cast iron). Continue cooking until cooked through, about 40 minutes on grill. Time may vary if cooking in skillet.
Bake until fully cooked through.