Place chicken pieces in a large shallow dish in a single layer. Pour three quarters of the Jamaican Jerk Sauce over the chicken. Cover and refrigerate 4-24 hours. Stir chicken several times making sure marinade coats all sides of the chicken.
Remove chicken. Pour marinade in a small saucepan. Bring to a boil, reduce heat and simmer 20 minutes. Use this marinade to baste chicken while grilling.
Grill chicken over medium heat and baste with cooked marinade until cooked through (165 degrees F. for breast meat and 165-175 degrees F. for thigh meat). You may also broil or roast chicken in a 400 degree F. oven. Allow to rest 10 minutes before serving.
Serve with black beans and rice and remaining fresh Jamaican Jerk Sauce from the bottle to dip chicken in.