I was inspired to make this recipe after eating a Jerk Chicken dish at a local Jamaican restaurant.    The chicken was superb, tender, juicy and spicy.   I wanted to capture the spiciness and tenderness of the chicken without over cooking and drying out the meat.   I accomplished this by letting my chicken have proper rest time in the marinade.   You can let the chicken marinate for a couple of hours, however, I like to leave my chicken sit in the marinade for at least 18 hours.