Mmmm. Jerk chicken. Overall, mine sounds rather similar to pulykamell, but I’ll share mine, because for some people it may be easier, since it’s all stovetop and slow cooker - so great if you don’t have a grill or don’t want to clean one.
I go with either a value pack of thighs (more flavor) or breasts (more common at my store), with skin and bones when possible for flavor, but I’ve used pork chops and done about as well.
I start with an overnight brine with a bit of lime juice and hot sauce added (I like El Yucateco Caribbean hot sauce, but you may use any you like).
Pat the chicken dry, then saute in a heavy skillet with a mix of butter and canola oil (I’d use olive, but the flavor just didn’t mix right for me) until browned. Remove to my ceramic slow cooker.
With the remaining oil/fat mixture in the pan, and medium heat, saute one bunch of spring onions (trimmed and chopped fine), 4-5 scotch bonnet (chopped and seeded), 4 cloves of garlic (chopped coarse), until softened. Then add 1 tsp ground allspice (I use whole berries and grind in my spice grinder, much better), 1/2 tsp ground cinnamon, 1 tsp dried thyme, 1/2 tsp fresh ground nutmeg (with my microplane grater), with 2 tsp of tubinado sugar. Stir until mixed, then sprinkle with 1 tbsp AP flour and mix to form a simple base.
Add 1 1/4 cups homemade chicken stock (I love stock made from smoked chickens for this) slooooowly and carefully, and stir until the mix bubbles and thickens. Remove from heat and add in 1 tbsp red or cider vinegar, 2 tbsp lime juice, 2 tsp tomato paste, as well as salt and pepper to taste. Pour over the chicken in the slow cooker, lid up, and cook on high for 3-4 hours or until done. I serve it with homemade flatbread or rice, and garnish with lime wedges and additional sliced scallions.
I find this gives me a huge amount of flavor, and since it’s slow cooked, I get tender but juicy meat all the time. It certainly isn’t fast though. And saving all the remaining sauce means amazing left overs, great for non-traditional soft tacos once you pull the cooled meat off the bone - it’s already falling apart so no work to shred it.