Put all the ingredients except the chicken in the bowl of a food processor. Blend to a thick paste.
Put chicken pieces in a large glass dish like a pyrex. Pour jerk sauce all over chicken, making sure the pieces are thoroughly covered.
Cover dish with plastic wrap and refrigerate for several hours and up to 2 days. The longer the better!
Grill chicken over medium heat (my preferred method–even in winter!) about 15-20 minutes per side. Or bake in a 350 over for 45-60 minutes. If roasting the chicken in the oven, arrange chicken skin side up, on a rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork.
Serve with Jamaican rice and peas and fresh lime pieces for squeezing.
Recipe by Kate Battistelli at https://katebattistelli.com/food/main-dishes/jamaican-jerk-chicken/