Paul Chung's recipe on the website of Food & Wine is an authentic Jamaican jerk chicken recipe that is smoky and hot. For the best flavor, allow the chicken to marinate overnight.
To make Jamaican jerk chicken, use a food processor to combine 1 chopped medium onion, 2 chopped Scotch bonnet peppers, 3 chopped medium scallions, 2 chopped cloves of garlic, 1 tablespoon of five-spice powder, 1 tablespoon of allspice berries (coarsely ground), 1 tablespoon of coarsely ground black pepper, 1 teaspoon of dried thyme, 1 teaspoon of freshly ground nutmeg and 1 teaspoon of salt.
Pulse the ingredients together until a coarse paste is formed. While keeping the food processor on, add in 1/2 cup of soy sauce and 1 tablespoon of olive oil.
Place 2 3 1/2- to 4-pound chickens that have been quartered into a large, shallow dish. Pour the marinade over the chicken, and turn over each piece, making sure they are all evenly coated. Cover the dish, and refrigerate overnight.
Bring the chicken to room temperature before cooking. Preheat grill, and cook chicken over a medium-hot fire. Turn the chicken over occasionally, and cook until well-browned (30 to 45 minutes). For a smokier taste, cover the grill while cooking.