Cook jerk chicken by marinating the chicken in jerk seasonings for at least 12 hours and then grilling or baking the chicken to finish. The marinade consists of allspice berries, green onions, ginger, garlic, thyme and a scotch bonnet pepper blended to a paste with a little bit of water.
For three to four pounds of chicken quarters, start by blending seven whole allspice berries, a bundle of green onions, two cloves of garlic, an inch of ginger, a sprig's worth of fresh thyme leaves and a scotch bonnet pepper along with a half-cup of water and three tablespoons of salt. Combine the marinade with the chicken in a bowl or baking dish and leave in the refrigerator for at least 12 hours.
After the marinade process is complete, remove the chicken from the refrigerator and let it warm to ambient temperature for even cooking. To cook on a grill, pre-heat the grill to around 350 degrees Fahrenheit and cook the chicken over high heat, flipping every five to seven minutes while making sure the chicken does not burn. Once the chicken has a nice brown color, bring the heat to low and continue cooking for another 20 to 30 minutes, flipping the meat every seven to 10 minutes. To cook in the oven, bake the chicken at 350 degrees Fahrenheit for about one hour or until well-browned and juices run clear.