Spatchock your chicken as per instructions in the recipe post.
Add all your marinade ingredients to a blender and blend until smooth.
Put your chicken in a tray and pour the jerk marinade over.
Rub the marinade all over, getting it into all the gaps.
Lift the skin from the chicken around the breast and thighs and stuff some marinade underneath.
Use your fingers to massage the marinade under the skin and ensure it spreads out evenly. This will ensure the meat under the skin stays moist and soaks up that flavour.
Leave to marinade overnight.
Light your BBQ and set it up for indirect heat as per instructions in the recipe post.
When the coals have topped flaming and have ashed over, place the chicken away fom the coals with the breasts up. Cover and leave for 25 mins. It can be good to turn the chicken 180 degrees halfway through to be more even, as one side of it will be closer to the coals.
Flip the chicken onto the breasts and leave in for another 15 minutes, turning 180 degrees halfway through.
Check your chicken for doneness with a thermometer if you have one, or knife to check. The meat should have no pink and the juices should run clear. If it needs more time, then you can either cover and cook for another 5-10 mins, or flip it breast side up and do the same if the skin is starting to burn.
Remove when cooked and leave to rest for 5 minutes. Remove meat and slice or break the chicken down to halfs or quarters and serve,
