Please read About Broiling and Grilling Chicken.

Prepare in a large bowl:

Add and toss with the paste:

Mix well, spreading the jerk mixture under the skin. Cover and marinate the chicken in the refrigerator for at least 2 hours or (preferably) overnight.

Prepare a hot, two-zone grill fire, or preheat a gas grill for 10 minutes on high. If using a gas grill, turn one burner down to low and the other burner to medium-high. Arrange the chicken pieces skin side down on the cooler side of the grill. Cover the grill and cook for 20 minutes. Turn the chicken and cook for 15 to 20 minutes more or until the internal temperature of breasts reaches 165°F or the legs reach 175° to 180°F. For the last 5 minutes, move the chicken to the hot side of the grill and carefully brown it, turning once or twice. Serve with: