I have to disagree with the posts about the best jerk "marinade". In my opinion, the best "marinade" I have found is Busha Browne's Traditional Jerk Rub.
It is a paste in a small jar. You coat your chicken with oil and then vigorously rub the paste into the meat. If you intend to leave the skin on, put the rub on the meat underneath the skin. Then, I put the chicken in vacuum bags and seal them. "Marinate" overnight in the fridge and you are good to go. You can also use Ziploc gallon freezer baggies, just make sure you get as much air out of the bag as you can. A bit of caution....the longer the chicken "marinates", the "hotter" it will be!
I have tried the liquid "marinades" and none of them have given me the intense flavor that Busha Browne's has.
For dried jerk spices, the Island Spice Shake and Coat Extra Hot Jerk Pork Spice is a pretty good product. Again, I like to "marinate" it overnight.
I bought a huge(24oz) container of Badia "Jamaican Style" Dry Jerk Seasoning at the PriceSmart in Kingston, JA. It is good, with definite citrus overtones, but may be a bit too salty for some.....
