I use McCormick Caribbean Jerk Seasoning and found it comes out best pan fried with the lid on for the first 30 minutes. Marinade for at least and hour before frying. That way it comes out like a local Jamaican restaurant makes it. I've tried it grilled, baked and broiled, but must say the pan frying keeps the chicken moist and juicy. You'll endup with a chicken that falls apart when touched with a fork.

The restaurant serves their Jerk Chicken with Pigeon Peas & Rice, and a salad of lettuce and papaya along with French dressing. I haven't mastered the Pigeon Peas and Rice yet.

Authentic Jamaican Jerk would be served with Ting - a Jamaican soda made with a grapefruit taste.