Add all the marinade ingredients to a food processor. Process until reduced to a paste, without any large chunks.
Place chicken in a large bowl. Add the marinade and toss to coat well. Cover and refrigerate for at least 3 hours or up to 8 hours.
For BBQ: Heat bbq to medium heat (about 350F). Place chicken on top rack (not directly on the grill), with the skin side up. Close the lid and let cook for 8-10 minutes, adjusting the flame on the BBQ to keep the internal temperature of the BBQ as close to 350F as possible. After 10 minutes, flip the chicken, and cook another 10 minutes. Flip the chicken one more time and cook an additional 5-10 minutes, or until cooked to an internal temperature of 165F. *You want the outside of the chicken to be a little charred in spots, but it shouldn't be completely black. Keep an eye on it and reduce the temperature if necessary, if it seems to be cooking too quickly.
For the oven: Preheat oven to 350F. Place chicken on a baking sheet and bake for 40-45 minutes, or until cooked to an internal temperature of 165F. If it needs a little colour, pop under the broiler for a bit.
Serve your jerk chicken on it's own, with grilled fruit (pineapple, mango etc). or it is also nice with Caribbean rice and beans.
1. For pleasant heat level, use a very small Scotch Bonnet pepper, about the size of a quarter or that size cut from a larger pepper. Omit for no heat or add a larger piece for more heat. Habanero peppers can also be used as a substitute for the Scotch Bonnet.2. Browning sauce is popular in Caribbean cooking. It can be found at many grocery stores, usually in with the dried gravy mixes. Grace™ is a popular brand. If you like, you can make your own very easily! See the notes above this recipe card for an easy recipe!Be sure to read the FAQ section above the recipe card for more tips and substitution suggestions.